Daurade marinée en céviche, condiment Grenobloise par Laurent André (#DPDC)

Rinse the red snapper under cold water and pat dry with paper towels.

In a shallow dish, combine the flour, salt, and black pepper. Dredge the snapper in the flour mixture, shaking off any excess.

In a large skillet, heat the butter and olive oil over medium-high heat until hot.

Carefully add the snapper to the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through.

Remove the snapper from the skillet and place on a serving platter.

In the same skillet, add the capers and lemon juice, stirring to combine and heat through for about 1 minute.

Pour the caper-lemon sauce over the snapper.

Garnish with chopped parsley and lemon slices before serving.

Spice Level: