Francaise – Snapper, Mahi, Swordfish or Grouper

Ingredients: 2- 8 oz. fresh fillets flour 1 egg, beaten 3 oz. butter, melted, divided 3 oz. white wine 2 oz. fish stock 2 oz. water 1/2 lemon Preparation: Lightly dust the fillets with flour, dip in egg wash. In sauté pan, melt 2 oz. butter and add floured fillets....