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Red Snapper with Rosemary-Olive Vinaigrette and Polenta

Cook Time: 30 min
340 cal, 12g fat, 27g carbs, 28g protein, 1g fiber

Warm flavors of rosemary meld with bright tones of citrus and briny olives to create the perfect medley of flavors. Alison Roman creates wonderful fish recipes and this one is incredibly easy to prepare, served up with creamy polenta all in 20 minutes.

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This Meal Includes:

Olive oil
Red Snapper fillets
Kosher salt
Freshly ground pepper
Garlic
Black Olives
Rosemary
Orange Juice
Radicchio
Polenta