Recipe for Sauteed Snapper with Zucchini, Tomatoes and Anchovies 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
4 x Red snapper fillets - (6 to 8 oz ea) skin on,
bones removed
Salt to taste
Freshly-ground black pepper to taste
1 med Zucchini cut 2" long julienne
2 med Roma tomatoes cut into concasse
4 x Anchovy fillets
4 tbl White wine vinegar
1/2 cup Noilly Pratt white vermouth
6 oz Unsalted butter
Instructions:
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".

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