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What's Fresh - Heirloom Tomatoes

Here's the recipe for chef Fabio Centini's Red Snapper alla Liguere:





Red Snapper alla Ligure
Ingredients for 4 people:
4 red snapper fillets about 200 grams each
240 grams of diced heirloom tomatoes
100 grams of Arma di Taggia black olives
60 grams of pine nuts
3 cloves of garlic
125 grams of white wine
125 grams of fish broth
70 grams of extra virgin olive oil
Preparation:
Sauté the 4 red snapper fillets in a pan with extra virgin olive oil on both sides.
Finishing with skin side down, once skin turns golden brown, add garlic, diced heirloom tomatoes, pine nuts and Arma di Taggia black olives.
Deglaze with white wine and fish broth.
Put a lid on pan and let simmer at low heat for 10 minutes.
Serve with steamed vegetables.

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