Learn why Shedd chose American red snapper as January's fish of the month.

Fillet of Snapper with Lime Reduction
Serves 4.

4 (4-ounce) fillets of American red snapper
½ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
¼ cup white wine or chicken stock
¼ cup whole wheat flour
2 tablespoons extra-virgin olive oil
2 tablespoons organic unsalted butter
2 tablespoons chopped fresh parsley
3 tablespoons fresh lime juice
Fresh lime wedges, for garnish

1. In mixing bowl, combine salt, pepper, Worcestershire sauce, lemon juice and wine. Place snapper fillets in bowl and marinade for 10-30 minutes.
2. Remove fillets from marinade and dredge lightly in flour.
3. Heat olive oil in large skillet over medium heat. When hot, add fillets and brown on both sides, about 5-8 minutes. When done, remove fillets from skillet and set aside.
4. Add butter to skillet and cook until fully melted, being careful not to burn. Add parsley and lime juice and cook 2 minutes, until slightly reduced and thickened. Spoon sauce over fillets and serve with fresh lime wedges.

Learn more about Shedd's fish of the month.

Posted by Kim Stakal, conservation