Ingredients
SNAPPER FILET
WHITE RICE
SHALLOTS
CHARDONNAY
ARTICHOKES
BUTTON MUSHROOMS
CHOPPED GARLIC
LEMON
BUTTER
PARSLEY
S&P
CUMIN
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Carbon steel wok for authentic wok hei and stir-frying
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Carbon steel wok for authentic wok hei and stir-frying
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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DUST SNAPPER IN FLOUR MIXTURE OF SALT AND PEPPER AND CUMIN. SAUTE FILET IN OIL. BROWN ON BOTH SIDES THEN ADD DICED GARLIC, AND SHALLOTS ARTICHOKES AND MUSHROOMS THEN DEGLAZE WITH CHARDONNAY ALMOST COVERING THE FILET REDUCE DOWN TILL FISH IS COOK THREW THEN SEASON TO TASTE ADD SQUEEZE OF LEMON JUICE AND FINISH WITH BUTTER SERVE OVER RICE