Red Snapper with Lemon Butter

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Preparation info

  • 6

    to servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds red-snapper fillets
  • All-purpose flour
  • Salt and freshly ground black pepper
  • ΒΌ cup vegetable oil
  • ΒΎ cup butter
  • 2 tablespoons lemon juice
  • 4 slices of lemon
  • 2 tablespoons chopped parsley

Method

  1. Dredge the fish lightly on both sides with flour, salt and pepper.

  2. Heat the oil in a skillet and cook the fish until golden brown on both sides, three to five minutes to a side. Do not overcook. The fish is done when the flesh flakes easily when tested with a fork.

  3. Meanwhile, melt the butter and add lemon juice. Simmer briefly. Transfer the fish to a hot platter, pour the butter over it, and garnish with lemon slices and parsley.

Part of

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