Red Snapper or Other White Fillets Meuniere

1. 1

   Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.

2. 2

   Place enough oil or butter in the skillet to coat the bottom well and place over high heat.

3. 3

   When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered.

4. 4

   Add the fillet to the pan, then repeat.

5. 5

   Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch.

6. 6

   As the fish is cooking, melt the butter, if youre using it, over medium heat until it is nut brown.

7. 7

   When the fish is done, drain it briefly on paper towels, then transfer to a warm platter.

8. 8

   Drizzle with lemon juice and top with half the parsley.

9. 9

   At the last minute, pour the browned butter over all, add the remaining parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.