Sauteed Snapper with Zucchini

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Sauteed Snapper with Zucchini Ingredients

4 tb Virgin olive oil	4 tb White wine vinegar
4 Fillets Red Snapper; Skin	1/2 c Noilly pratt white vermouth
1 md Zucchini; In 2" Julienne	6 oz Unsalted butter
2 md Roma tomatoes; cut into	1 bn Flat leaf parsley; Finely
4 Anchovy fillets

Instructions for Sauteed Snapper with Zucchini

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 Recipe by: MEDITERRANEAN MARIO #ME1A08 Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10, 1998

Main Ingredient: ZucchiniCuisine: Uncategorized

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