Yellow Tomato Sauce, recipe follows
3 reserved lemongrass tops, bottom 2-inches, finely chopped (reserved from Yellow Tomato Sauce recipe)
1 bunch green onion, white bottoms separated, green tops finely chopped
4 (5 to 6-ounce) snapper fillets, 1-inch slits cut along the skin, fillets cut in half
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Ginger Butter Potatoes, recipe follows
Broccoli with Crispy Garlic, recipe follows
3 tablespoons olive oil
1 large shallot, small dice
3 cloves garlic, minced
3 lemongrass stalks, bruised, bottom 2 inches and tops reserved for Lemongrass Baked Snapper recipe
1/2 cup white wine
5 1/2 cups yellow tomatoes, coarsely chopped
Zest of 1 lemon
1 cup butter
2 tablespoons finely minced fresh ginger
2 pounds new potatoes, boiled in salted water and cut in half
2 tablespoons ginger butter (from ginger butter log)
2 tablespoons vegetable oil
3 cloves garlic, thinly sliced
1 bunch broccoli, cut into pieces and blanched
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