Preparation:
Measure the thickness of each fillet. Dredge each fillet in the seasoned
four. Heat a frying pan or skillet. When hot, add the butter. When the
butter foams, add the fish and brown on both sides, turning once. Allow
about 10 minutes per inch of thickness, half the time on each side. Do not
worry if the butter browns. Do not add all the fish at one time because
that
reduces the heat in the pan and the fish will not cook as fast. Place the
cooked red snapper on a plate.
To make the sauce: Wipe the skillet or frying pan with paper towels, add
the
butter and pecans and cook slowly until the butter is nutbrown and pecans
look "crunchy". Add the lemon juice, seasonings and parsley and other herbs
to the pan at once, heating quickly, then pour the foaming butter sauce over
the red snapper. Note: for this dish use only fresh herbs; dried herbs will
spoil the flavor.
4 servings |
