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.
