From northern Florida's bounty of local Asian Pears and Snapper
Servings: 8
Ingredients
1 1/4sticksbutter,total
2shallots,minced
1/2cupDry white wine
2tbspWhite wine vinegar
15-20Small Asian pears (or 4-6 Bosc pears),halved and pitted (or diced)
1/2Lime (to squeeze on the pears)
1lbShiitake or mixed wild mushrooms
1lbFresh snow peas
3Large red snapper filets (3 lbs)
Olive Oil
2tspSea salt,ot to taste
Fresh ground black pepper
Instructions
THE PEAR BEURRE BLANC
Peel and pit the Asian pears. If you can’t find Asian pears, try Seckle pears or Bosc pears. You’ll want about 1 1/2 cups chopped into 1” in size pieces if using larger pears. Squeeze lime juice on the pears so they don’t turn brown.
Salt and pepper the fish fillets.
Mince the shallots and sauté in 2 tablespoons butter. Add the wine and white wine vinegar. Bring to a low simmer for 5 minutes.
Stir in the pears pieces. Reduce heat and let simmer on low for 10 minutes. Add about one teaspoon sea salt to taste.
Add the snow pea pods and mushrooms. On low, simmer the vegetables until just cooked through; the pea pods are al dente and bright green.
Chop the remaining stick of butter into 6-8 pieces. Push the veggies to the outside of the pan as best you can to create to a pool of sauce in the middle. One by one, drop the butter pieces into the middle of the pan and let melt. It should not boil or separate. Remove from heat if it gets too hot. Adjust seasonings with sea salt and fresh ground black pepper.
GRILLED RED SNAPPER
Heat your gas grill on high. Brush olive oil on the grate. Lay the fish on the grate, close the lid, reduce the heat a bit and let grill or about 7-8 minutes. Gently turn the fish over with a large spatula and grill for another 7 minutes.
Carefully remove the fish from the grill and place on a platter.
Pour the sauce over the fish and let those flavors and butter soak into the fillets for a couple minutes before serving.