INGREDIENTS for CHARDONNAY BUTTER SAUCE:
INGREDIENTS for SNAPPER:
Bowtie pasta, cooked al dente
Leeks, julienned and lightly steamed
Carrots, julienned and lightly steamed
Toasted pecan pieces
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.