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Red Snapper in White Wine Sauce

In by Katherine, The Everyday Foodie on August 1 at 1:44 pm

This was a light summer meal of pan-fried red snapper in white wine sauce, accompanied by roasted asparagus, caprese, and ciabatta from Semifreddi’s.

Red snapper in white wine sauce with roasted asparagus and caprese

Caprese is a simple Italian salad made from mozzarella, tomato slices, and fresh basil, seasoned with olive oil, salt, and pepper.  It makes a wonderful party appetizer because it’s easy to assemble but packs a visual punch.

Roasted asparagus can be delicious if it’s done correctly.  Here’s the recipe we like to use from Amy’s beloved copy of Joy of Cooking:

Roasted Apsaragus

Preheat the oven to 500 F.

Snap off the stem ends from 1 pound asparagus, rinsed.

Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with extra-virgin olive oil.

Toss the spears to coat lightly.  Roast until just tender, 6 to 8 minutes.  Sprinkle with extra-virgin olive oil and salt and black pepper to taste.  Serve hot or at room temperature, garnished with lemon wedges.  Makes 3 to 4 servings.

Pan-fried red snapper with roasted asparagus, caprese, and ciabatta


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