By: CB Duke
Red Snapper in Lemon Wine Sauce
As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking. And then of course there is the method by which I am going to cook that thing. Fish is incredibly versatile, especially ocean fish. It can be baked, broiled, fried, grilled, boiled, poached, sautéed and so forth. Then there are all the seasonings and various toppings which add not only variety but can test your creativity and taste buds. Before you begin a meal with fish as the essential element and possible sauce accompaniment please think about the “pure” taste of that cooked fish in your mouth. Mull it over in your mind, attempt to recognize the flavor and further potential for flavor enhancement. Then you can contemplate what sort of “sauce” accompaniment you would like complimented by your vegetable and starch.
In this case we have some nice Red Snapper filets. This will also work with a variety of other fish, but I will leave that up to you, fish availability and your personnel taste. We are going to gently poach them in the following:
- 2 – 3 teaspoons of butter (aka, a nice dollop)
- A “satisfying” pour of lemon juice 3 – 4 table spoons (buy a quality brand at a “bulk” wholesale store – you usually get 2 to a pack and it keeps)
- Finely chop 4 – 5 cloves of garlic
- 1 teaspoon or so of Agave syrup
- Some white wine – think of the lemon juice above and DOUBLE or TRIPLE it
- A generous teaspoon of Apple Cider Vinegar
- Gracious grind of Himalayan Salt
- Same with black pepper
- Pinches of Tarragon
Heat butter, garlic, lemon juice and wine. DO NOT BOIL THE MIXTURE.
Add spices and Apple Cider Vinegar
Poach your fish in the mixture until medium rare and serve in bowl with broth.