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    • 8 new potatoes quartered, skin on
    • 1 yellow squash, cut into half inch slices
    • 1 zucchini, cut into half inch slices
    • Olive oil as needed
    • 1 clove garlic, minced
    • Half cup dry white wine
    • Juice of 2 lemons
    • 1 and a half cups chicken stock
    • Salt and pepper to taste
    • 1 bell pepper (any color), roasted, peeled, seeded, and cut into ¼ inch strips
    • 1 bunch of chives, chopped
    • 1 bunch of tarragon, chopped
    • 4  Red snapper fillets, skin on, 5 oz each


     Sauté the potatoes, squash, and zucchini, in olive oil for 4 minutes. Add the garlic and sauté one more minute.  Add the wine, lemon juice, stock, salt and pepper.  Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.  Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.

     Season both sides of the snapper fillets with salt and pepper.  Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp. Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees.  Place the stewed vegetables in a bowl with the fish fillets on top.

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