6-8 oz
red snapper

1 oz
jumbo lump crabmeat

4-6
asparagus spears, cut into 1-inch pieces

½ cup
plum tomatoes, diced

1 tbsp
fresh garlic, chopped

¼ cup
white wine

1 oz
olive oil

½
lemon

½ cup
fresh basil, chopped

to taste
flour, butter, salt and pepper

Marc Capaldi, chef

Method:

Season fish with salt and pepper, and dredge in flour. Preheat a pan over medium heat and add olive oil. Cook the fish for 2 to 3 minutes on each side, or until golden brown. Add the asparagus, garlic, white wine and fresh juice from the lemon. Cook until asparagus is tender. Add the diced tomatoes and crabmeat, then sauté for 1 to 2 minutes. Add basil and butter, then remove from heat. Serve over risotto or vegetables.

When You Go:
Cucina Carini
1373 Hainesport-Mt. Laurel Rd. • Mt. Laurel
856-439-1941 • ilovecucinacarini.com