Branzino alla zoni
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red snapper filets |
| 1½ | cup | Sliced mushrooms |
| 4 | tablespoons | Butter |
| ⅓ | cup | Dry white wine or Vermouth |
| ⅓ | cup | Lemon juice |
| 2 | tablespoons | Chopped parsley |
| 1 | pinch | Cinnamon |
| 2 | tablespoons | Toasted pine nuts |
| 2 | Oranges; peeled, cut into halves and sliced | |
Directions
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, .