FISH PICCATA

      Title: FISH PICCATA
  Categories: Fish
       Yield: 2 Servings
  
 MMMMM------------------------INGREDIENTS-----------------------------
       1 ea 9-12 ounces snapper fillets,
            Skinless catfish fillets or
            Other fish.
       1 x  Salt and pepper
       1 tb Flour
       1 tb Butter or margarine
       2 tb Lemon juice
       2 tb Minced parsley
       1 x  Garnish: 4 thin slices lemon
 
 MMMMM------------------------PREPARATION-----------------------------
  
   Cut fish into serving-size pieces. Season lightly with salt and
   pepper. Dredge in flour, shaking off excess. Measure thickness of
   fish at thickest part to estimate the cooking time. Allow 10 minutes
   per inch of thickness.
   
   Heat butter in a nonstick skillet over moderate heat until it
   bubbles. Add fish and cook three minutes. Turn fish and continue
   cooking until fish just begins to flake when tested with a fork.
   
   Remove to warm plates.  Add lemon juice and parsley to pan. Cook 30
   seconds, stirring to loosen contents of pan. Pour over hot fish.
   Garnish with lemon slices. Makes two servings.
   
   Source: National Fisheries Institute
   :       The Omaha World-Herald, February 26, 1997 MM-format by Leonard
   Smith
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