Grilled Snapper With Lemon Basil Beurre Blanc

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
325
FAT
87%
CHOL
46%
SOD
8%

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Ingredients for 4 servings

2 small whole red snappers, cleaned and scaled

Olive oil

2 tablespoons heavy cream

5 tablespoons white wine

8 tablespoons unsalted butter

1/2 cup lemon basil leaves

Salt to taste

2 teaspoons lemon juice

2 teaspoons white wine vinegar

3 tablespoons minced onion

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