- 2 large eggs
- 1 teaspoon chopped parsley All-purpose flour, for dredging
- 1 8-ounce yellowtail Snapper filet, boneless and skinless
- 3 ounces canola oil Salt and black pepper, to taste Lemon sauce (see recipe) Chopped parsley, for garnish
- 1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside.
1 Using a shallow bowl or pie plate, whisk together eggs, 2 tablespoons water and parsley. Season with salt and pepper, and set aside.
2 Place flour in a shallow bowl or pie plate. Season with salt and pepper, to taste. Dredge fish in flour and egg wash to coat.
3 Using a medium saute pan over medium-high heat, heat the oil. Saute the fish on both sides until golden brown and cooked through.
4 Transfer fish to a serving plate and top with Lemon sauce. Sprinkle with parsley and serve immediately.
Makes 1 generous serving.
Nutrition information per serving: 853 calories, 65% calories from fat, 62 g fat, 20 g saturated fat, 468 mg cholesterol, 9 g carbohydrates, 57 g protein, 840 mg sodium, 0 g fiber
½ cup Chablis
3 tablespoons lemon juice
½ cup chicken broth
2 tablespoons butter, cold, cut in half Salt and white pepper, to taste
1 Using the same saute pan as the fish, drain the oil and place on medium-high heat. Add the Chablis, lemon juice and chicken broth. Season with salt and pepper, to taste. Reduce liquid by half.
2 Remove pan from heat and whisk in butter, 1 tablespoon at a time. Serve immediately.
Makes about 1/3 cup.
Nutrition information per 1/3 cup: 242 calories, 83% calories from fat, 22 g fat, 14 g saturated fat, 63 mg cholesterol, 5 g carbohydrates, 1 g protein, 481 mg sodium, 0 g fiber