Recipe - Sauteed Snapper With Zucchini

4 tablespoon 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 tablespoon White wine vinegar
One half cup Noilly pratt white vermouth
6 ounce Unsalted butter
1 bn Flat leaf parsley; Finely
Chopped

In a 12 to 14inch 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 MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998