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Crispy‑Skin Snapper with Asparagus, Mushrooms & Cherry‑Vinegar Butter Sauce
A French‑technique seafood plate featuring perfectly crisp‑skinned snapper, sautéed asparagus and mushrooms, finished with a bright cherry‑vinegar butter sauce. Simple ingredients, quick execution, and restaurant‑level results for home cooks.
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Cost Breakdown
Critical Success Points
- • Ensure the snapper skin is completely dry before seasoning
- • Heat the oil until shimmering but not smoking before adding the fish
- • Lay the fish skin‑side down and do not move it until the skin is fully crisp
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed
- • Sharp knife – use a stable cutting board and keep fingertips tucked
- • Butter can burn quickly – watch the sauce closely
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