Red Snapper Francaise with Butter Lemon Sauce
4 Fillets skinless red snapper (about 4 oz each)
freshly ground black pepper
1/2 Cup (puls 2 Tablespoon) whole wheat flour
1 Cup egg substitute
1/3 Cup lemon juice
2/3 Cup chicken brooth
1/4 Cup fresh parsley
The egg coating gives a nice texture and flavor. A great dish for someone who is not too keen on fishes.
Season the fish with salt and pepper.
Put the 1/2 cup flour in a shallow dish. Put the egg in another shallow dish. Dredge the fish in the flour, then the egg. Let them sit in the egg for a bit.
Heat 2 large non stick skillets over medium heat. When the pans are hot spray with the cooking spray.
Add the fish (2 fillets per a pan). Cook until the fillets are golden brown and just cooked, about 2 minutes per side. Transfer the fish to a serving platter and tent with foil to keep warm.
In one of the saute pans, melt the butter over high heat. Whisk the remaining 2 tablespoon of the flour into the butter. Add the lemon juice and chicken broth and bring the sauce to a boil. Then, reduce the heat to low and simmer, whisking constantly until the sauce thickens, about 2 minutes.
Stir in the parsley, and season the sauce with salt and pepper to taste. Spoon over the fish.