Sauteed Snapper with Zucchini, Tomatoes And Anchovies
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INGREDIENTS
- Black Pepper ; freshly ground
- 4 6-oz Red snapper fillets ; Bones removed
- Salt ; to taste
- 2 md Roma tomatoes
- 1 md Zucchini ; cut 2" long
- 4 Anchovy fillets
- 4 tb White wine vinegar
- 6 oz Unsalted butter
- 1/4 c flat leaf ; Finely-chopped
- 4 tb Virgin olive oil
- 1/2 c Noilly Pratt white vermouth
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (455g) | ||
| Recipe Makes: 4 | ||
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| Calories: 728 | ||
| Calories from Fat: 488 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 54.2g | 72 % | |
| Saturated Fat 25.1g | 125 % | |
| Monounsaturated Fat 20.1g | ||
| Polyunsanturated Fat 5g | ||
| Cholesterol 204.2mg | 63 % | |
| Sodium 212.8mg | 7 % | |
| Potassium 1341.7mg | 35 % | |
| Total Carbohydrate 4.4g | 1 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 3g | ||
| Protein 53.8g | 77 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 728
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