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Fresh Island Onaga with Lemon and Capers, Swiss Haus Style
- 8 (3 oz each) onaga (ruby snapper) fillets
- Salt to taste
- Flour for dredging
- Melted butter for sautéing
- 2/3 cup veal or chicken stock
- Juice of 1/2 lemon
- 2 teaspoons capers
- 1/4 cup butter
Fresh Island Onaga with Lemon and Capers, Swiss Haus Style
Demonstrated by: Chef Freddy Halmes.
The Swiss Haus Restaurant - November 2, 2003.
Ingredients:
Directions:
Heat a large skillet over medium-high heat. Season fillets with salt and lightly dredge in flour. Add melted butter to skillet and sauté fillets on both sides until golden brown. Add veal stock, lemon juice, capers, and the 1/4 cup butter; simmer until sauce begins to thicken. Makes 4 servings.
