Red Snapper or Other White Fillets Meuniere

• 4 red snapper fillets, about 1 1/2 pounds
• Salt and black pepper to taste
• Flour or cornmeal for dredging
• Extra virgin olive oil, other oil, butter, clarified butter (page 241), or a combination for sauteing
• 1 to 2 tablespoons butter, optional
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh parsley leaves

1. Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
2. Place enough oil or butter in the skillet to coat the bottom well and place over high heat.
3. When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered.
4. Add the fillet to the pan, then repeat.
5. Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch.
6. As the fish is cooking, melt the butter, if youre using it, over medium heat until it is nut brown.
7. When the fish is done, drain it briefly on paper towels, then transfer to a warm platter.
8. Drizzle with lemon juice and top with half the parsley.
9. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.

red snapper, salt, flour, extra virgin olive oil, butter, lemon juice, parsley

Taken from www.epicurious.com/recipes/food/views/red-snapper-or-other-white-fillets-meuniere-386169 (may not work)