Red Snapper with Lemon Sauce

Red Snapper with Lemon Sauce

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

Southern Living APRIL 2001

  • Yield: 2 servings


  • 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


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.


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Red Snapper with Lemon Sauce recipe