YIELD: 24 servings For the vinaigrette: 6 cups balsamic vinegar 1/3 cup Italian seasoning 1/3 cup lemon peel 1 ½ tsp. garlic, minced 1 Tbsp. sea salt, fine grated 1 Tbsp. ground black pepper 6 cups roasted garlic olive oil For the fish: 24 red snapper fillets, skinned (4 oz.) ¼ cup lemon pepper seasoning salt 24 ciabatta breads, (5”) 3 bunches arugula 3 cups red onion, julienned 24 tomato slices 1. For vinaigrette: Combine vinegar, seasoning, lemon ...

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