| 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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