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 Fish Recipes » Sauteed Snapper With Zucchini

Sauteed Snapper With Zucchini

Category: Fish
4 Servings
By: Unknown

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4 tbsp Virgin olive oil
4 Fillets Red Snapper, Skin On, Bones Removed
1 medium Zucchini, In 2" Julienne
2 medium Roma tomatoes, cut into concasse
4 Anchovy fillets
4 tbsp White wine vinegar
1/2 cup Noilly pratt white vermouth
6 oz Unsalted butter
1 bunch Flat leaf parsley, Finely Chopped
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


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