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CATEGORY CUISINE TAG YIELD
January 199 1 Servings

INGREDIENTS

2 T Unsalted butter
1 Shallot, minced
2 t Fresh lemon juice
2 T Minced fresh parsley leaves
1 T Drained bottled capers
minced
2 t Finely chopped lemon pulp
1 t Freshly grated lemon zest
Two, 1/2-pound red
snapper fillets
Lemon slices for garnish

INSTRUCTIONS

Preheat oven to 350F.  In a small skillet cook butter over moderate
heat until it begins to  brown and stir in shallot. Cook shallot until
softened but not  browned, about 2 minutes. Remove skillet from heat
and stir in lemon  juice.  In a small bowl stir together parsley,
capers, lemon pulp, and zest.  Put fish fillets in a jelly-roll pan,
skin sides down, and sprinkle  with salt and pepper to taste. Brush
fillets with butter mixture and  sprinkle with parsley mixture. Bake
fillets in middle of oven until  just cooked through, about 12 minutes,
and garnish with lemon slices.  Serves 2.  Gourmet January 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 731
Calories From Fat: 365
Total Fat: 41.1g
Cholesterol: 119.9mg
Sodium: 1356.4mg
Potassium: 1710.8mg
Carbohydrates: 74.1g
Fiber: <1g
Sugar: 1.9g
Protein: 24.5g


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