Sunset, Gulf of Mexico, Sanibel Island, FL
Sunset, Gulf of Mexico,
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Leo, Roger
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La Belle Cuisine - More Fish Recipes

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San Felipe Red Snapper



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A Conch Shell Rests Beneath the Clear Waters of the Gulf of Mexico
A Conch Shell Rests Beneath the
Clear Waters of the Gulf of Mexico
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Melford, Michael
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Boats in Coastal Fishing Village, San Felipe, Yucatan, Mexico
Boats in Coastal Fishing Village, San Felipe, Yucatan, Mexico
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Eggers, Julie
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San Felipe Red Snapper

Marion Cunningham
The James Beard Celebration Cookbook icon
The James Beard Foundation, Editor: Barbara Kafka,
1990, Wings Books


“Marion Cunningham started out as one of James’s most gifted students. As so frequently happened with such students, James made sure that she worked with
him and that she developed a career in food. Marion taught with Jim in Seaside
and San Francisco and went on to become the modern-day Fannie Farmer…”

“The sauce that accompanies these fillets is quite thick – not a sauce that pours.
It would be delicious with steak served with warm tortillas, too. This recipe
makes about 1 1/2 cups of sauce.”

For the sauce
1 ripe avocado, peeled and pitted
6 tablespoons fresh lemon juice
[we prefer lime juice]
3 cloves garlic, smashed and peeled
2 fresh Anaheim chiles, halved, seeded, and
stemmed, and 1 canned Anaheim chile,
rinsed, halved, seeded, and stemmed
1 1/2 teaspoons salt
Hot red pepper sauce, to taste (optional)
1/2 cup fresh cilantro leaves
1 egg yolk *
1/3 cup olive oil

For the fish
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
6 red snapper or rock cod fillets
(each fillet to make one portion),
skin removed if desired
Salt to taste
Freshly ground black pepper to taste
Sprigs of fresh cilantro for garnish

For the sauce: Put the avocado, lemon juice, garlic, chiles, and 1 tea-
spoon of the salt in a blender or food processor. Process the mixture until
it is smooth. Taste for salt, adding more if necessary. Add the cilantro
and egg yolk, and process until well blended. With the machine running,
add the olive oil in a thin, steady stream, and continue processing until
thoroughly incorporated to make a thick sauce. If you would like a
thinner sauce, beat in water, a little at a time, until the sauce is as thin
as you like.
Put the butter and the oil in a large skillet and melt over medium heat.
Lightly flour the fish fillets on all sides. When the fat is hot, place the
fish in the skillet and season with salt and pepper. Fry quickly on each
side until the crust is golden and the meat is just cooked.
Remove the fillets to a warm platter. Spoon some of the sauce over
each piece of fish, and garnish with sprigs of cilantro. Pass extra sauce
in a small bowl. Serves 6.

* Egg Safety Information

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