Red Snapper With Lemon Sauce

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Southern Living


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1/2 cup milk

1 large egg

2 (6- to 7-ounce) red snapper fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper, divided

1/4 cup all-purpose flour

1/2 cup fine, dry breadcrumbs

3 tablespoons butter or margarine, divided

2 ounces cream cheese

1/4 cup (1 ounce) shredded fontina cheese*

1 tablespoon lemon rind

2 tablespoons fresh lemon juice

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