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Recent Reviews

Re:Braised Red Snapper Puttanesca

This was great. Only modifications I made were using fresh tomatoes (3 medium), parsley instead of mint, a glug of white wine instead of vinegar, and anchovy paste (about 1T). I found that I had to crank up the oven temp too to about 375-400 to get the fish done and sauce bubbling. Took a few more minutes, but if I had started on higher temp, I think it would have gone faster. Still a winner!

Posted: 03:25 pm on March 17th 2017