Sautéed Snapper With Cannellini Beans And Spinach

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Uploaded by: Fig Newton


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6 6oz. skin on snapper filet

2 12oz. cans white beans

2 cups panchetta (diced)

1 cup diced celery

2 diced shallots

1/2 lb. fresh spinach

2 oz. olive oil

2 cups heavy cream (optional)

1 tsp. nutmeg

Kosher salt


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