Red Snapper With Lemon Sauce

• 1/2 cup milk
• 1 large egg
• 2 (6- to 7-ounce) red snapper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper, divided
• 1/4 cup all-purpose flour
• 1/2 cup fine, dry breadcrumbs
• 3 tablespoons butter or margarine, divided
• 2 ounces cream cheese
• 1/4 cup (1 ounce) shredded fontina cheese*
• 1 tablespoon lemon rind
• 2 tablespoons fresh lemon juice

1. Whisk together milk and egg.
2. Sprinkle fillets with salt and 1/8 teaspoon pepper. Dredge fish in flour; dip in milk mixture, and dredge in breadcrumbs.
3. Melt 1 tablespoon butter in a large skillet over medium heat; add fish, and cook 2 to 3 minutes on each side or until fish flakes with a fork. Remove fillets, and drain on paper towels; keep warm.
4. Wipe skillet clean, and melt remaining 2 tablespoons butter over medium-low heat. Add remaining 1/8 teaspoon pepper, cream cheese, and remaining ingredients, stirring until smooth. Pour sauce over fillets.
5. * Baby Swiss cheese may be substituted for fontina cheese.

milk, egg, red snapper, salt, freshly ground pepper, allpurpose, breadcrumbs, butter, cream cheese, fontina cheese, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/red-snapper-with-lemon-sauce (may not work)