Pan-Roasted Red Snapper with Cilantro and Lime

1. 1

   Preheat the oven to 450.

2. 2

   In a large skillet, melt 1 teaspoon of the butter in 1 tablespoon of the oil.

3. 3

   Dredge 4 of the fish fillets in the flour, skin side only.

4. 4

   Place the fillets in the skillet, skin side down, and season with salt and pepper.

5. 5

   Fry over moderately high heat until the skin is browned and crisp, about 4 minutes.

6. 6

   Transfer the fillets to a baking sheet, skin side up.

7. 7

   Dredge the remaining snapper fillets in flour and fry them in the remaining butter and oil.

8. 8

   Bake the fillets for about 4 minutes, or until the fish is just cooked through.

9. 9

   Serve at once with the lime wedges and cilantro sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.