Red Snapper Francaise with Butter and Lemon Sauce

1. 1

   Season the fish with salt and pepper.

2. 2

   Put the 1/2 cup flour in a shallow dish.

3. 3

   Put the egg substitute in another shallow dish.

4. 4

   Dredge the fillets in the flour, shaking off any excess.

5. 5

   Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.

6. 6

   Heat 2 large nonstick saute pans over medium heat.

7. 7

   When the pans are hot, spray them with cooking spray and add 2 fillets to each pan.

8. 8

   Cook until the fillets are golden brown and just cooked through, about 2 minutes per side.

9. 9

   Transfer the fish to a serving platter, and tent it with foil to keep them warm.

10. 10

    In one of the saute pans, melt the butter over high heat.

11. 11

    Whisk the remaining 2 tablespoons flour into the butter.

12. 12

    Add the lemon juice and chicken broth, and bring the sauce to a boil.

13. 13

    Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.

14. 14

    Stir in the parsley, and season the sauce with salt and pepper to taste, if desired.

15. 15

    Spoon the sauce over the fish, and serve.

16. 16

    Fat: 36g (before), 8.6g (after)

17. 17

    Calories: 611 (before), 232 (after)

18. 18

    Protein: 29g

19. 19

    Carbohydrates: 11g

20. 20

    Cholesterol: 57mg

21. 21

    Fiber: 2g

22. 22

    Sodium: 396mg

* Per serving · 4 servings · Values may vary.

No additional tips available.