From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.
INGREDIENTS for CHARDONNAY BUTTER SAUCE:
2 cups plus 1/4 cup Chardonnay
1/2 cup fresh lemon juice
2 tablespoons cornstarch
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon salt
1/8 teaspoon white pepper
2-1/2 cups pecan pieces, finely chopped
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon white pepper
4 fresh snapper fillets (6 ounces each), skin removed
3 to 4 tablespoons olive oil
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Bowtie pasta, cooked al dente
Leeks, julienned and lightly steamed
Carrots, julienned and lightly steamed
Toasted pecan pieces
Pecan-Crusted Snapper: Combine pecans, cornstarch, salt, and pepper in a shallow dish. Coat fillets by turning twice in pecan mixture and pressing lightly into fish. Heat oil in large saute pan or skillet over medium-high heat. Place fillets in pan. Reduce heat to medium. Cook 3 to 4 minutes on each side, or until done. Remove from heat.
Place 1/4 cup sauce in center of each plate. Place snapper on top of sauce. Garnish with bowtie pasta, leeks, carrots, and pecan pieces. Serve immediately.
INGREDIENTS for CHARDONNAY BUTTER SAUCE:
INGREDIENTS for SNAPPER:
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Bowtie pasta, cooked al dente
Leeks, julienned and lightly steamed
Carrots, julienned and lightly steamed
Toasted pecan pieces
TO PREPARE:
Chardonnay Butter Sauce: Combine 2 cups Chardonnay and all but 1 tablespoon of lemon juice in a saute pan. Boil on high heat until liquid is reduced to one-half. Blend cornstarch and 1/4 cup Chardonnay until smooth. Add to boiling mixture. Stir and simmer 5 minutes. Turn off heat. Whisk in butter piece by piece. Whisk in reserved 1 tablespoon lemon juice. Season with salt and pepper. Set aside.
Pecan-Crusted Snapper: Combine pecans, cornstarch, salt, and pepper in a shallow dish. Coat fillets by turning twice in pecan mixture and pressing lightly into fish. Heat oil in large saute pan or skillet over medium-high heat. Place fillets in pan. Reduce heat to medium. Cook 3 to 4 minutes on each side, or until done. Remove from heat.
Place 1/4 cup sauce in center of each plate. Place snapper on top of sauce. Garnish with bowtie pasta, leeks, carrots, and pecan pieces. Serve immediately.
SERVES: 4
