Red Snapper with Lemon Garlic Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
milk
|
|
| ¼ | cup |
all-purpose flour
|
|
| Salt | & |
salt and black pepper
|
*
|
| 4 | each |
red snapper fillets
|
*
|
| ¼ | cup |
vegetable oil
|
|
| ⅓ | cup |
butter
|
|
| 2 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
milk
|
|
| 59 | ml |
all-purpose flour
|
|
|
salt and black pepper
|
*
|
||
| 4 | each |
red snapper fillets
|
*
|
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
butter
|
|
| 2 | each |
garlic cloves
minced |
|
| 45 | ml |
lemon juice
|
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
Directions
Pour the milk into a shallow bowl.
Place the flour, salt and pepper in a dish.
Dip the fish into the milk, then the flour.
In a large skillet, heat the oil over medium-high heat.
Add the fish and cook for 90 seconds, or until golden-brown on 1 side.
Turn over and repeat.
Remove fish to a serving platter and discard all the oil.
Add the butter to the skillet and cook until it begins to turn hazelnut-brown.
Add the garlic, lemon juice and parsley.
Cook for 30 seconds. Pour over the fish just before serving.
