Servings: 4
Source: Gourmet, 7/81 pg 32
Ingredients
Directions
Rub two 1½ -pound snapper fillets with 2 teaspoons lime juice and dust them with 3 tablespoons flour seasoned with ¼ teaspoon salt and ? teaspoon white pepper. In a skillet heat 3 tablespoons unsalted butter and 1 tablespoon olive oil over moderately high heat until it is hot, add the snapper, and cook it for 4 to 5 minutes on each side, or until it just flakes when tested with a fork. Transfer the snapper with a slotted spatula to a platter and keep it warm.
In a skillet cook I large mango, peeled and sliced thin, in 2 tablespoons unsalted butter over moderate heat for 2 minutes and arrange it decoratively over the snapper. In the skillet cook 1 tablespoon drained whole green peppercorns or capers packed in water (available at specialty foods shops) and 2 teaspoons drained and bruised green peppercorns packed in water in 1 tablespoon unsalted butter for 1 minute. Add ½ cup heavy cream and simmer the mixture for 3 minutes. Spoon the sauce over the snapper and mango and garnish the dish with sprigs of watercress.