Red Snapper Meuniere
|Red snapper||4 Pound (2 Pieces, 2 Pounds Each)|
|Limes||2 , halved|
|Flour||1⁄2 Cup (8 tbs)|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Lime wedges||4 (For Garnish)|
Have the fins and tails trimmed from fish, without removing the heads.
Rub the fish with cut side of lime halves, squeezing gently to release the juice.
Season with salt and pepper.
Superficially slash the skin of the fish in a diamond design.
Put flour into a bag large enough to hold fish; put fish into bag and coat them evenly with flour.
Heat enough oil and butter to cover the bottom of a skillet large enough to hold both fish.
When fat is sizzling, add Tabasco.
Saute fish about 12 minutes on each side, or until done, reducing the heat if necessary so as not to scorch them.
Meanwhile, creami 1/4 cup butter with parsley.
Remove fish to a heated plater and keep warm.
Discard all the fat in bottom of the skillet and add butter with parsley and the lime juice; stir until blended.
Spoon over fish.
Garnish platter with lime wedges.