Recipe
- 1 ½ pounds snapper fillets
- ⅓ cup chicken broth
- 6 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 1 teaspoon finely chopped fresh ginger
- ½ teaspoon minced garlic
- ¼ teaspoon freshly ground black pepper
- 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. Pour the sauce over fish. 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 side down, and cook until lightly browned about 5 to 6 minutes. Turn and repeat. Drain on paper towels.
Contributed by Joyce Taylor MM2
