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Fillet of Snapper with Lime Sauce
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La Tour d'Argent, Houston, Texas


  • 2 fillet of snapper (8 oz (224 grm) each)
  • flour
  • 1/2 cup (125 ml) clarified margarine
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) lemon juice (fresh squeezed)
  • 2 tbsp (30 ml) white wine
  • 4 tbsp (60 ml) fresh butter
  • 1 tbsp (15 ml) chopped fresh parsley
  • 2 limes (one sliced for garnish)
  • Season snapper with salt, pepper, Worcestershire sauce, lemon juice, and white wine; let it marinade for 10 minutes.
  • Heat clarified margarine in skillet at high heat.
  • Dust snapper very gently with flour.
  • Cook snapper in skillet until both sides are brown, approximately 5 minutes. When done, remove from skillet and place on plate.
  • Squeeze lime juice into skillet. Add a little white wine.
  • Reduce sauce.
  • Add fresh butter, and stir.
  • Add parsley, keep stirring, until thickened.
  • Pour over snapper.
  • Garnish with sliced lime.
  • Serve with potatoes and vegetables.

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