INGREDIENTS:Fish: 6 oz filet of Hawaiian Blue Snapper (fairly square shape)Escarole: as needed, 1 serving escarole as needed, crushed garlic as needed, crushed red chili pepper flakes ¼ lemon, juice onlyBeans: ½ to 3/4 cup cooked cannelloni beans 8 halved cherry tomatoes in several colors 1 Tbsp. chopped fresh parsleyParmesan Broth (yields 1 quart): 2 carrots, rough chop 1 celery stalk, rough chop ½ onion, rough chop 1 Tbsp canola oil 1 cup white wine 1 quart chicken stock ½ lb. domestic ...
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