In a shallow dish, combine Flour and half of Salt and Pepper, set aside.
1 pound Red Snapper Fillets
Meanwhile, on a cutting board, place Fillets skin side down. Using pliers or Fish tweezers, remove pin bones from top center portion of the Fish. Usually there are about 4. Discard. Cut Fish into smaller serving sizes, about 3-4 inches long.
2 tablespoons Canola Oil Salt Freshly Ground Black Pepper
In a large skillet, heat Oil over medium-high heat. Season the Fillets and Flour with the remaining Salt and Pepper; dredge in Flour, and place in hot skillet, skin side down. Using a spatula, occasionally press down on Fillets so that they brown evenly. Cook for three minutes, flip and cook and 2 minutes longer. Remove and keep warm.
Wipe skillet of excess fat and burnt Flour, return to heat. Add Butter and let foam and deepen to a golden nutty color. Turn off heat, carefully add Lemon. Let bubbling subside, add Capers. Taste and adjust seasonings. Pour over Fillets or place in a serving bowl. Garnish with fresh Parsley.