WebDe-seed the bell peppers and chop into large pieces. Remove the stems from the habanero peppers. Chop the tomatoes into very large pieces. Add all ingredients and …
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WebAdd the fillets; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil …
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Web3 tablespoons extra-virgin olive oil. Four 6-ounce red snapper fillets. Salt and freshly ground pepper. 2 tablespoons unsalted butter, cut into 4 pieces. 1 shallot, finely chopped. 2 …
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