Red Snapper with Lemon Butter

Preparation info
  • 6

    to servings
    • Difficulty

      Easy

Appears in
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
  • ¼

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. Trans