4 snapper fillets, 4 to 6 ounces each
1/2 cup butter
flour for dusting
1 lemon
1 teaspoon fine sherry
1 tablespoon capers
Heat butter in a skillet. Add the fillets and saute 3 to 5 minutes per side. Squeeze lemon over cooked fillets. Add sherry and capers to the pan and continue sauteing until the fish is crisp around the edges. To serve, spoon the capers over the fillets. Serves 4.
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