Lighthouse Boat and Seagull
Alfred Gockel
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Plantation Gardens Red Snapper

"Fish, to taste right, must swim three times - in water, in butter, and in wine."
~ Polish Proverb

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Plantation Gardens Red Snapper
Plantation Gardens - Kauai, Hawaii
Bon Appetit Archives

1/2 cup dry white wine
1/2 onion, thinly sliced
1 bay leaf
Pinch of dried thyme, crumbled
1/2 cup whipping cream
1/2 cup (1 stick) butter, cut into pieces
1/2 garlic clove, crushed
1 small slice fresh ginger, peeled and minced
2 sprigs fresh parsley, finely chopped
1/2 teaspoon soy sauce
Salt and freshly ground pepper
1 tablespoon butter
Six 3 1/2- to 4-ounce red snapper fillets
Watercress sprigs
Lemon wedges
Chopped fresh parsley

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.
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.