Red Snapper with Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Create a satisfying meal by serving this fish with steamed fresh broccoli and rice pilaf. Ingredients:
1/2 cup milk |
1 large egg |
2 (6- to 7-ounce) red snapper fillets |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper, divided |
1/4 cup all-purpose flour |
1/2 cup fine, dry breadcrumbs |
3 tablespoons butter or margarine, divided |
2 ounces cream cheese |
1/4 cup (1 ounce) shredded fontina cheese |
1 tablespoon lemon rind |
2 tablespoons fresh lemon juice |
Directions:
1. Whisk together milk and egg.
2. Sprinkle fillets with salt and 1/8 teaspoon pepper. Dredge fish in flour; dip in milk mixture, and dredge in breadcrumbs.
3. Melt 1 tablespoon butter in a large skillet over medium heat; add fish, and cook 2 to 3 minutes on each side or until fish flakes with a fork. Remove fillets, and drain on paper towels; keep warm.
4. Wipe skillet clean, and melt remaining 2 tablespoons butter over medium-low heat. Add remaining 1/8 teaspoon pepper, cream cheese, and remaining ingredients, stirring until smooth. Pour sauce over fillets.
5. * Baby Swiss cheese may be substituted for fontina cheese.
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