Source:

La Tour d'Argent, Houston, Texas

Serves/Makes:2

Ingredients

• 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)

Preparation

• 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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