another fresh seafood idea

• 1 ½ pounds snapper fillets
• ⅓ cup chicken broth
• 6 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, finely chopped
• ½ teaspoon garlic, minced
• ¼ teaspoon black pepper, freshly ground
• flour for dredging
• 2 tablespoons canola oil
• 2 tablespoons butter

In a small bowl, combine broth, soy sauce, lime juice, sesame oil, ginger, garlic and pepper.

Place fish in a shallow dish and pour the sauce over it. Marinate in the refrigerator for 20 minutes.

Remove fish and drain. Dredge in flour, shaking off excess.

Heat oil in a skillet. Add butter and melt. Place fillets in the pan, flesh sides down, and cook until lightly browned about 5 to 6 minutes. Turn and repeat. Drain on paper towels.

Contributed by Joyce Taylor

MM2