
The Essential Cuisines of Mexico: A Cookbook

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.
Jason Matthews • The Kremlin's Candidate: A Novel (The Red Sparrow Trilogy Book 3)
ocopa sauce - Google Search
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Indian Instant Pot Cookbook: 300 Traditional Indian Recipes Made Easy (Tastes of the East Series)
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