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28Dec2013_1a_Foodie-MeetUp-Bonovino_Still-Life-GoodBraised Red Snapper in White Wine Reduction Sauce – Just a super meal! It takes a little time, but well worth the effort. The actual inspiration came from a Cooking Channel program, Extra Virgin, which has Tuscan roots. They used tomatoes and a red Tuscan wine; I did not. Here is how we made this luscious dinner.

Shaved Fennel and Celery Salad: Cut the root end and the top off of a fennel bulb. Wash and clean. Carefully using a mandolin, shave the bulb quite thin; paper thin. Repeat the process with 2 – 3 stalks of celery, depending on the size of the stalks. You want to end up with about 3/4 fennel and 1/4 celery. Combine about 1/2 cup extra virgin olive oil with the juice of 1/2 a large lemon. Salt and fresh pepper to taste. 1/4 teaspoon of Agave. Whip together until emulsified. Pour over the fennel and celery mix.

Braised Red Snapper in a White Wine Reduction Braised White and Green Asparagus with aioli mayonnaise sauce Shaved Fennel and Celery Salad

Braised Red Snapper
in a
White Wine Reduction Sauce

Braised White and Green Asparagus
aioli mayonnaise sauce

Shaved Fennel and Celery Salad

2009 Cold Springs Winery Riesling

Braised White and Green Asparagus: Remove the woody ends of the asparagus. In about 1 Tablespoon of garlic infused olive oil, braise the asparagus until lightly browned. Place on platter and add 1 T of the Aioli Mayonnaise (recipe link).

Braised Red Snapper: Purchase the freshest you can find – we use Reel Foods Fish Market in Boise. You will need about 2, 6oz pieces. In a bowl, make an egg wash. Dip each piece of fish in the egg wash and dust lightly with plain fresh bread crumbs. In a non-stick skillet over medium heat, add 2 T olive oil. Gently place the fish in the fry pan and braise for about 5 minutes on each side. They will be a light brown. Do not over cook and do not disturb the cooking process by turning the fish. When the fish is cooked, remove to a platter. Reduce the heat and add 3 cloves of chopped garlic and 1/4 cup chopped red onion. Saute until lightly brown. Do not burn the garlic. Add 1 cup of a good white wine and reduce slightly – a red wine might be to “big” for the lightness of the red snapper. Add 2 T of heavy cream and 1 T butter. Stir constantly as the sauce reduces to about 1/3. Spoon over the fish on the platter. Serve the dinner with a good white wine, riesling or a pinot grigio. Enjoy!