Beat eggs with Parmesan cheese. Mix diced tomato, white wine, garlic, cilantro and lemon juice, let stand one hour.
COat snapper in flour, put in egg and cheese batter.
Heat oil in pan to medium high, place filets in oil and brown on both sides. Drain oil and add tomato mixture. Simmer 3-4 minutes and add butter. When butter is completely melted- fish is done.
Originally Submitted
2/27/2010
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