Difficulty: Easy - for beginners
Dietary guidance: n g
0.5 cup Roland® Sherry Cooking Wine
2 Each Shallot, minced
4 tablespoon Roland® White Cooking Wine
2 tablespoon Roland® Sherry Wine Vinegar
6 tablespoon Unsalted butter, cut into 4 pieces
4 each Red Snapper fillets (4-6 oz. ea.)
Roland® Fine Sea Salt
Black pepper, ground
1. In a small saucepan cook the sherry cooking wine, the shallot, the white cooking wine, the sherry wine vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced.
2. Remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.)
3. On a foil-covered broiler pan, broil the Red Snapper fillets under a broiler about 4 inches from the heat for 4 to 5 minutes, or until done. Fish may also be baked.
4. Place each fillet on a pre-heated serving plate. Spoon the sauce over them. Serve immediately.