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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Branzino Alla Zoni

Date Added: December 08, 2009


3 Pounds Red Snapper 6 oz, scaled but skin on
1 1/2 Cups Mushrooms
4 Tablespoons Butter (5oz)
1/3 Cup Dry White Wine or Vermouth
1/3 Cup Lemon Juice depending on the
2 Tablespoons Parsley
1 Pinch Cinnamon (or more, to taste)
2 Tablespoons Pine Nuts optional
2 Unit Oranges peeled, cut into halves and sliced
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1. Saute snapper fillets and mushrooms in butter until half done.

2. Add wine and lemon juice and cook a bit longer.

3. Toss in remaining ingredients and cover for a minute or so.

4. When the fish is done, serve with mushrooms, pine nuts and orange pieces piled on top.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, Mushroom, Sulfites, Fructose Malabsorption, Iodine, Oranges allergies.
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