| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Med02 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 4 |
|
Red snapper fillets – (6 to 8 oz ea); skin on, |
|
|
Bones removed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
md |
Zucchini; cut 2" long julienne |
| 2 |
md |
Roma tomatoes; cut into concasse |
| 4 |
|
Anchovy fillets |
| 4 |
tb |
White wine vinegar |
| 1/2 |
c |
Noilly Pratt white vermouth |
| 6 |
oz |
Unsalted butter |
| 1/4 |
c |
Finely-chopped flat leaf parsley |
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. This recipe
yields 4 servings as a main course.
Comments: The original recipe title as listed is "Sauteed Snapper With
Zucchini, Tomatoes And Anchovies In Beurre Blanc".
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A08 broadcast 01-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-14-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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