Sauteed Snapper With Zucchini, Tomatoes And Anchovies

By á-170456

Ingredients

• 4 tablespoons virgin olive oil
• 4 red snapper fillets - (6 to 8 oz ea) skin on, bones removed
• Salt to taste
• Freshly-ground black pepper to taste
• 1 medium zucchini cut 2"-long julienne
• 2 medium Roma tomatoes cut into concasse
• 4 anchovy fillets
• 4 tablespoons white wine vinegar
• 1/2 cup Noilly Pratt white vermouth
• 6 ounces unsalted butter
• 1/4 cup finely-chopped flat leaf parsley

Preparation

Step 1

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.