Red Snapper with Cream of Wheat and Buttermilk Sauce

Step 1: Put the fillets in a shallow dish and add enough buttermilk to cover. Sprinkle with dill and salt and pepper, and let sit for about 10 minutes, turning frequently.

Step 2: Preheat the oven to 200-degrees F. Place the Cream of Wheat in a bowl. Heat a 10 or 12 inch skillet, preferably nonstick, over medium-high heat for 2 - 3 minutes, then add the oil or butter. A minute later, dredge each fillet in turn in the Cream of Wheat, turning it gently a few times so lots of the cereal adheres to the fillet; as the fillets are coated, add them to the skillet. It's likely that you'll only be able to fit two fillets in the skillet at a time, but that's fine - just cook in batches.

Step 3: Carefully turn each fillet as soon as it becomes light golden on the first side, about 2 minutes. Cook for about 2 minutes on the second side, then back on the first side for 30 seconds or so. Drain on paper towels for an instant, then keep warm in the oven while you make the sauce.

Step 4: Place 1 cup of the buttermilk you used for soaking in a small saucepan with salt and pepper to taste and the butter. Bring to a boil and stir until butter melts,. Add the lemon juice and whisk or zap with an immersion blender. Serve the fillets in bowls, with a little of the buttermilk sauce around each of them, and garnish with dill.