- Yield: 4 servings
- 4 fillets of snapper or 1 whole snapper
- 1/2cup butter
- 1/2teaspoon onion juice
- 1/4cup sliced blanced almonds
- 1tablespoon lemon juice
- Wash and dry the fish. Dust lightly with flour and salt. Heat 1/4 cup butter and onion juice in a heavy skillet. Cook fish until light brown. Remove and place on hot serving dish. Pour off grease left in pan and add remaining butter to same pan. Add almonds and brown slowly. Add lemon juice and when the mixture foams, pour over fish and serve.
Recipe reprinted with permission from the Junior League of Tyler’s Cooking Through Rose-Colored Glasses (The Junior League of Tyler, Tx., 1975).