| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Seafood | 6 | Servings |
INGREDIENTS
| 3 | lb | Red snapper filets |
| 1 1/2 | c | Sliced mushrooms |
| 4 | tb | Butter |
| 1/3 | c | Dry white wine or Vermouth |
| 1/3 | c | Lemon juice |
| 2 | tb | Chopped parsley |
| 1 | pn | Cinnamon |
| 2 | tb | Toasted pine nuts |
| 2 | Oranges; peeled, cut into halves and sliced |
INSTRUCTIONS
GARNISH 1. Saute snapper filets and mushrooms in butter until half done. 2. Add wine and lemon juice and cook a bit longer. Toss in remaining ingredients and cover for a minute or so. 3. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top. GENOA S.E. BELMONT, PORTLAND. LUGANA/ THE EYRIE, CHARDONNAY 76 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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