Yield: 2 Servings
|1 each||9-12 ounces snapper fillets,|
|\N \N||Skinless catfish fillets or|
|\N \N||Other fish.|
|1 x||Salt and pepper|
|1 tablespoon||Butter or margarine|
|2 tablespoons||Lemon juice|
|2 tablespoons||Minced parsley|
|1 x||Garnish: 4 thin slices lemon|
Cut fish into serving-size pieces. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate the cooking time. Allow 10 minutes per inch of thickness.
Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook three minutes. Turn fish and continue cooking until fish just begins to flake when tested with a fork.
Remove to warm plates. Add lemon juice and parsley to pan. Cook 30 seconds, stirring to loosen contents of pan. Pour over hot fish.
Garnish with lemon slices. Makes two servings.
Source: National Fisheries Institute : The Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith