Red Snapper Meuniere Recipe
Are you looking for a yummy Red Snapper Meuniere recipe that will make your guests come back to your door-step time and again? No other ingredient will make Red Snapper Meuniere taste so awesome than Fish. This compelling Red Snapper Meuniere is the Main Dish of choice for a winning meal. I am sure both of us will be in agreement that this Red Snapper Meuniere is very delectable.
Ingredients
2 red snappers (2 pounds each)
2 limes, halved
Salt and pepper to taste
1/2 cup flour
Peanut oil (about 1/4 cup)
Butter (about 2 tablespoons)
5 drops Tabasco
1/4 cup butter
1 tablespoon chopped parsley
1 tablespoon lime juice
Lime wedges for garnish
Directions
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.
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.
