Braised 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
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!