| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 4 | T | Virgin olive oil |
| 4 | Fillets Red Snapper, Skin | |
| On Bones Removed | ||
| 1 | Zucchini, In 2" Julienne | |
| 2 | Roma tomatoes, cut into | |
| concasse | ||
| 4 | Anchovy fillets | |
| 4 | T | White wine vinegar |
| 1/2 | c | Noilly pratt white vermouth |
| 6 | oz | Unsalted butter |
| 1 | Flat leaf parsley, Finely | |
| Chopped |
INSTRUCTIONS
In a 12 to 14-inch saute pan, heat olive oil until smoking. Season fish with salt and pepper and place skin side down in oil. Cook until golden brown. Turn and cook one minute on other side and remove from pan to serving platter. Add zucchini, tomatoes, anchovies, vinegar and vermouth and bring to boil. Add butter and whisk quickly to emulsify. Add parsley, season sauce with salt and pour over fish. Serve immediately. Yield: 4 as main course Recipe by: MEDITERRANEAN MARIO #ME1A08 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 312
Total Fat: 35.7g
Cholesterol: 96.5mg
Sodium: 405.9mg
Potassium: 351.8mg
Carbohydrates: 5.1g
Fiber: 2.5g
Sugar: 1.5g
Protein: 4.9g