Red Snapper with Lemon Sauce

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

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.