Tuesday Night: Snapper and Pasta

Last night I made the other piece of snapper we got on Sunday. I more or less followed a recipe from Hazan for fish steaks sauced with wine-cooked onions and anchovies, though of course I was using snapper fillets instead of steaks. Still, with a bit of adjustment (finish the fish in the sautee pan, then sauce it in on the plate) it turned out great.

To accompany this I made some pappardelle and "sauced" them with good olive oil, the remaining Tuada cheese (it was a bit too dry to eat plain), some fresh parsley, and black pepper. I also sauteed some asparagus.

And a side salad.

Wine: Mauritsons 2003 Sauvignon Blanc