Red Snapper with Lemon Sauce

Create a satisfying meal by serving this fish with steamed fresh broccoli and rice pilaf.

Yield:

2 servings

Recipe from


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

Preparation

Whisk together milk and egg.

Sprinkle fillets with salt and 1/8 teaspoon pepper. Dredge fish in flour; dip in milk mixture, and dredge in breadcrumbs.

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.

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.

* Baby Swiss cheese may be substituted for fontina cheese.

Note:

April 2001