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Broiled Red Snapper With Sherry Beurre Blanc


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1/4 cup medium-dry sherry

1 large shallot, minced (about 1/4 cup)

2 tablespoons of white wine

1 tablespoon of white wine vinegar

6 tablespoons of cold unsalted butter (cut into large dice)

two 1/2 inch-thick red snapper

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