Sauteed snapper with zucchini, tomatoes and anchovies

Yield: 4 servings

Measure Ingredient
4 tablespoons Virgin olive oil
4 \N Red snapper fillets - (6 to 8 oz ea); skin on,
\N \N Bones removed
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 medium Zucchini; cut 2\" long julienne
2 mediums Roma tomatoes; cut into concasse
4 \N Anchovy fillets
4 tablespoons White wine vinegar
½ cup Noilly Pratt white vermouth
6 ounces Unsalted butter
¼ cup Finely-chopped flat leaf parsley

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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-14-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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