Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   4                    red snapper fillets - -- (6 to 8 oz ea), skin
                        -- on,
                        bones removed
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      medium        zucchini -- cut 2" long
                        -- julienne
   2      medium        roma tomatoes -- cut into concasse
   4                    anchovy fillets
   4      tablespoons   white wine vinegar
     1/2  cup           noilly pratt white vermouth
   6      ounces        unsalted butter
     1/4  cup           finely-chopped flat leaf parsley

Preparation:

In a 12- to 14-inch sauté pan, heat olive oil until smoking. Season fish with salt and pepper and place skin side down in oil. Cook until golden brown. Turn and cook one minute on other side and remove from pan to serving platter. Add zucchini, tomatoes, anchovies, vinegar and vermouth and bring to boil. Add butter and whisk quickly to emulsify. Add parsley, season sauce with salt and pour over fish. Serve immediately. Comments: The original recipe title as listed is "Sautéed Snapper With Zucchini, Tomatoes And Anchovies In Beurre Blanc". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A08)