Plantation Gardens Red Snapper

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   Plantation Gardens Red Snapper

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   Plantation Gardens - Kauai, Hawaii

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   Bon Appetit Archives

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   1/2 cup dry white wine

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   1/2 onion, thinly sliced

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   1 bay leaf

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   Pinch of dried thyme, crumbled

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   1/2 cup whipping cream

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    1/2 cup (1 stick) butter, cut into pieces

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    1/2 garlic clove, crushed

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    1 small slice fresh ginger, peeled and minced

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    2 sprigs fresh parsley, finely chopped

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    1/2 teaspoon soy sauce

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    Salt and freshly ground pepper

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    1 tablespoon butter

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    Six 3 1/2- to 4-ounce red snapper fillets

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    Watercress sprigs

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    Lemon wedges

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    Chopped fresh parsley

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    Combine wine, onion, bay leaf and thyme in medium saucepan and bring to boil over medium-high heat. Continue cooking until liquid is almost evaporated. Reduce heat, add cream and simmer until mixture coats spoon, about 2 minutes. Press through strainer and return to saucepan. Stir in 1/2 cup butter, blending thoroughly. Add garlic, ginger, parsley and soy sauce. Taste and season with salt and pepper.

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    Melt remaining butter in heavy skillet over medium heat. Sprinkle fillets with salt and pepper. Add to skillet and fry on both sides until fillets are lightly browned and cooked through. Transfer to heated plate. Arrange watercress on serving platter. Reheat sauce gently, adding any juices accumulated around fish. Cook until slightly thickened. Arrange fillets on watercress and top with sauce. Garnish with lemon wedges and chopped parsley. Serve immediately. 6 servings.

* Per serving · 4 servings · Values may vary.