Bryan's Stuff

   
Seafood Recipes

     Snapper George


Four 6 ounce red snapper fillets
1-cup of olive oil
2 eggs
1-cup milk
Salt and pepper to taste
Flour for dredging
1 stick of salted butter
1 8oz. package sliced with mushrooms
1 14 oz can quartered artichoke hearts
1/2 of a 3.5 ounce bottle of cappers (Capotes not Nonpareil)
Juice of 1 lemon

Wash the fillets and pat dry. Heat the oil in a sauté pan or skillet over medium-high heat. In a bowl, beat the eggs, milk, and salt and pepper to taste and dip the fillets in the mixture. Dredge in flour and fry in the hot oil, turning after 2 minutes, for a total cooking time of 4 to 5 minutes. Remove the fillets with a slotted spatula and drain on a paper towels.

Pour the oil out of the pan and add the butter. Add the mushrooms and artichoke hearts and sauté for 5 minutes, stirring gently. Add the lemon juice sprinkle with salt and pepper and divide the vegetables and sauce on top of the fillets.