From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.


  • 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

    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.

    SERVES: 4


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