Red Snapper Italiano

Course : Seafoods
Serves: 4
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1/2 cup butter or margarine
1/4 cup peanut oil
1 medium lemon -- juice of
1 tablespoon rosemary
4 fillets red snapper fillets -- 1 pound
1 tablespoon dijon-style mustard
1/4 cup red wine vinegar
1/2 cup tomato juice
3 drops tabasco sauce -- ( or 4 drops)

Preparation / Directions:

1. Heat together butter, peanut oil, lemon juice and rosemary in skillet until boiling. 2. Add fish fillets; cook briefly until fish turns opaque on first side. 3. Turn and cook briefly on reverse side. 4. Push fillets to one side of skillet; add remaining ingredients, stirring to blend. 5. Return fillets to center of skillet; cover, reduce heat, and poach 6 minutes, or until fish tests done when tested with a fork, basting often with sauce. 6. Remove fish from pan to heated platter; keep warm. 7. Continue cooking sauce to reduce slightly. 8. Spoon sauce over hot fish to serve.

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