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Sauteed Snapper with Zucchini, Tomatoes and Anchovies

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