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Red Snapper Livornese

Reviewed: Jul. 10, 2012
Delicious & easy! I used my large Calphalon skillet to sauté, adding 1/2 c white wine and some fresh chopped tomatoes from my garden (along with some canned plum tomatoes, using the juices) then placed the fish in the skillet, spooned sauce over the top, and put the whole skillet in the oven for 15 minutes. Top with fresh parsley. Placed on top of a bed of orzo with a side of asparagus. One pot meal that was restaurant quality!
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