This dish works with a variety of fish. Try sole, flounder, or even scallops, but I rather like the kinds with the skin on. Also, the amounts are very flexible. For another 1/2 pound of fish just add on a bit more butter and lemon sauce. Classically named Beurre Noisette, It should taste rich and very lemony, but adjust it to your own preferences.
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 pound Red Snapper fillets
2 tablespoons canola oil
4 tablespoons butter, cubed
juice of 1 small lemon
2 tablespoons capers
In a shallow dish, combine flour and half of salt and pepper, set aside. Meanwhile, on a cutting board, place fillets skin side down. Using pliers or fish tweezers, remove pin bones from top center portion of the fish. Usually there are about 4. Discard. Cut fish into smaller serving sizes, about 3-4 inches long.
In a large skillet, heat oil over medium high heat. Season the fillets with the remaining salt and pepper; dregde in flour, and place in hot skillet, skin side down. Using a spatula, occasionally press down on fillets so that they brown evenly. Cook for three minutes, flip and cook and 2 minutes longer. Remove and keep warm.
Wipe skillet of excess fat and burnt flour, return to heat. Add butter and let foam and deepen to a golden nutty color. (hence the name Beurre Noisette) Turn off heat, carefully add lemon. Let bubbling subside, add capers. Taste and adjust seasonings. Pour over fillets or place in a serving bowl.
Delicious with Roasted Asparagus and Israeli Couscous. Pair it with Fairvalley's Chenin Blanc. So Good.
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