Snapper topped with roasted bell peppers drizzled with black olive essence from The Cuisine of Hubert Keller (page 140) by Hubert Keller and John Harrisson

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Notes about this recipe

  • Eat Your Books

    Can substitute other black olives for Niçoise olives; and sturgeon, grouper, or salmon for red snapper. See recipe for optional spiced cornmeal coating.

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