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snapper-with-tapenade-and-radish-and-chive-salad-5353.json
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snapper-with-tapenade-and-radish-and-chive-salad-5353.json
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{
"directions": [
"Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.",
"Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and saut\u00e9 until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.",
"Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.",
"Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish."
],
"ingredients": [
"3/4 cup plus 1 tablespoon olive oil",
"1/3 cup balsamic vinegar",
"2 tablespoons fresh lemon juice",
"1 tablespoon honey",
"3/4 teaspoon Worcestershire sauce",
"4 tablespoons (1/2 stick) butter",
"3 10-ounce packages fresh spinach leaves",
"4 6-ounce red snapper fillets",
"1/2 cup tapenade or olive paste",
"Radish and Chive Salad"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Fish",
"Leafy Green",
"Olive",
"Saut\u00e9",
"Snapper",
"Radish",
"Spring",
"Chive"
],
"title": "Snapper with Tapenade and Radish and Chive Salad",
"url": "http://www.epicurious.com/recipes/food/views/snapper-with-tapenade-and-radish-and-chive-salad-5353"
}