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Red Snapper Special

April 25, 2011

Vegetable pearls! Not your everyday accompaniment.

We start with a delightfully fresh and mild red snapper fillet, then dredge it in a light coating of seasoned flour and quickly cook it in a hot sauté pan to create the most delectably golden-brown coating. The sauce is a simple meunière: brown butter, parsley, and lots of bright and fresh lemon, to highlight this beautiful fish to perfection. To finish the presentation, the kitchen at Michael’s New York add a little something out of the ordinary: perfect pearls of freshly cooked vegetables, as beautiful to look at as they are delicious to eat.

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