Red Snapper in Wine Sauce

"Gourmet all the way!!! A lucious wine sauce. So easy to do."
photo by a user photo by a user
Ready In:




  • 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.

Questions & Replies

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  1. Quick, easy, good! Didn't quite sing, but pretty close! I done several of Inez's recies and she always does a good job!
  2. 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!
  3. 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!
  4. Was very good, next time I will add another Tablespoon of lemon. I also had to add a little more olive oil, as I was afraid there wasn't enough when I turned the snapper over. I then drained off the oil before I added the lemon juice etc. to make the sauce. Will do this again, my husband really liked it. Was a nice change and the snapper is a perfect fish for this.
  5. We made this for dinner tonight using some frozen red snapper that I had unthawed. We both really enjoyed it. The taste of the lemon was pretty pronounced in this dish (at least the lemon I used). DH commented that this is sort of like a snapper piccata. We thought the flavor was really nice and that it was fast and easy to prepare. We would definitely make this again. Thanks!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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