Prep 5 mins
Cook 15 mins
Gourmet all the way!!! A lucious wine sauce. So easy to do.
- 2 lbs fresh red snapper, , or other firm fleshed fish
- 1 egg
- 1⁄2 cup milk
- 1 cup fine dry breadcrumb
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 teaspoon minced garlic
- 3 teaspoons lemon juice
- 1 cup dry white wine
- 1 teaspoon dill weed
- 1 teaspoon onion salt
- 1 teaspoon parsley
- Mix egg and milk in shallow bowl.
- Mix well.
- Put bread crumbs on a plate.
- Heat oil and butter in 12 inch deep skillet.
- Put fish in egg mix then in breadcrumbs and fry for 3 minutes on each side.
- Remove from skillet and keep warm.
- To skillet add, garlic, lemon juice, wine, dillweed and onion salt.
- Bring to boil, add fish and simmer 6 minutes.
- Place on platter, spoon sauce over, and sprinkle with parsley.
Quick, easy, good! Didn't quite sing, but pretty close! I done several of Inez's recies and she always does a good job!
Being somewhat inexperienced in cooking alot seafood, I felt that this recipe could have been written a little more specifically. There was a need to score the fillets which I did not do, so they curled instantly. I heated the oil and butter to a high heat in order to "fry" the fillets, another mistake! Too hot! After trying to get as much black scraps out of the pan as possible, I proceeded to try and make the sauce which burned because the pan was still too hot. Now that I know how to work out all the quirks, I will probably try it again but it was so dis-heartening as I was looking forward to a wonderful fish dinner and ended up with a disaster!
We caught a nice red drum (refish) this morning and had about 2lbs of red drum fillet to cook for dinner and stumbled on this recipe. Since drum is very similar to Red Snapper, I thought it would pair nicely. This recipe was perfect! I substituted Panko for breacrumbs since I was out and the fish turned out amazing. Thank you!