Pan-Roasted Red Snapper with Cilantro and Lime

• 2 teaspoons unsalted butter
• 2 tablespoons olive oil
• Eight 5-ounce red snapper fillets with skin
• Quick-mixing flour, for dredging
• Salt and freshly ground pepper
• Lime wedges and fresh cilantro sprigs, for serving

1. Preheat the oven to 450.
2. In a large skillet, melt 1 teaspoon of the butter in 1 tablespoon of the oil.
3. Dredge 4 of the fish fillets in the flour, skin side only.
4. Place the fillets in the skillet, skin side down, and season with salt and pepper.
5. Fry over moderately high heat until the skin is browned and crisp, about 4 minutes.
6. Transfer the fillets to a baking sheet, skin side up.
7. Dredge the remaining snapper fillets in flour and fry them in the remaining butter and oil.
8. Bake the fillets for about 4 minutes, or until the fish is just cooked through.
9. Serve at once with the lime wedges and cilantro sprigs.

unsalted butter, olive oil, flour, salt, cilantro sprigs

Taken from www.foodandwine.com/recipes/pan-roasted-red-snapper-with-cilantro-and-lime (may not work)