"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, March 18, 2014

Recipes–Penne With Poached Red Snapper And Basil

Here in the Low Country of South Carolina, we have enjoyed a variety of fresh seafood – shrimp and oysters from local waters; and snapper, flounder, swordfish, and many other fish from nearby.  Our seafood market will filet fish on the spot, so they are as fresh as you can possibly get it.

Snapper is particularly good poached.  Its flesh is firm but delicate in flavor, and both texture and taste are brought out by cooking it this way.

The combination of basil and dill in the poaching and in the olive oil-based sauce is perfect for this fish.  I usually use tarragon when poaching fish, but thought I would try something different.  The basil needs something more earthy, like dill, to complement its flavor, and both go very well with the white wine and the fish.

Penne with Poached Red Snapper and Basil

* 1 1/2 lbs. filet red snapper

* 3 lg. cloves garlic, chopped

* 1 Tbsp. dried basil

* 2 tsp. dried dill leaves

* 1 med. bunch fresh basil

* 3/4 cup white wine (any except sweet wines will do)

* 1 cup water

* 1/2 red onion

* 1 Tbsp. capers

* 1 lb. penne

- Sauté the garlic, fresh basil, onion for about 10 minutes

- Poach the snapper in the white wine, water, dried dill and basil

- Remove the fish and break into medium-sized pieces

- Reduce the remaining liquid to about 3/4 cup

- Add the reduced liquid and capers to the sauce and simmer over very low heat for about 15 minutes

- Add the fish and toss gently to cover with sauce, careful not to break up the pieces

- Boil the pasta

- Plate the pasta, add the sauce and fish pieces

- Drizzle olive oil over each serving, add grindings of black pepper, and serve

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