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Crispy‑Skin Snapper with Asparagus, Mushrooms & Cherry‑Vinegar Butter Sauce

Recipe by Bon Appétit

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.

MediumFrenchServes 2

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Source Video
10m
Prep
18m
Cook
10m
Cleanup
38m
Total

Cost Breakdown

$14.07
Total cost
$7.03
Per serving

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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