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Serve with herbed rice pilaf.
To make citrus segments, just slice the ends off the fruit with a small, sharp knife. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. Remove any seeds from the segments.
Really fast and delecious. However, used stainless steel pan because could not tell when butter is brown with dark non stick pan. Also I find that browning is better with stainless steel. Loved the burst of lemon in mouth from small pieces of lemon as you eat into fish.
I really liked this-it was simple and delicious. I omitted the croutons-because panzanella was the side. Also I used halibut, but made the sauce like the recipe and it was great. Good weeknight meal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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