Snapper Rangoon

Directions:

In a shallow plate stir together flour, salt and pepper. Stir together eggs and milk in a separate shallow dish. Dip fish fillets into milk mixture, then dredge in flour completely covering all surfaces of the fish.

Melt 2 Tbsp butter in a saute pan. Saute 2 pieces fish for a few minutes and then turn over. (The amount of time depends upon the thickness of the fish.) When cooked, remove from heat and keep warm. Wipe out pan and repeat by melting 2 Tbsp butter and sauteing the remaining fish.

While the fish is sauteing, melt remaining 4 Tbsp butter in a saucepan over medium low heat. Add lime juice and fruit and cook stirring occasionally (and gently) until the fruit is heated through. The juices will thicken on their own.

To serve, pour the juices over the fish and sprinkle with chopped parsley.