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Snapper 'n' Sprouts |
FOOD
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3 cups water 1 bay leaf 1 cup dry white wine 4 red snapper steaks (6-oz. ea.) 12-oz. package fresh Brussels sprouts parsley sprigs lettuce leaves lemon slices Cook Brussels sprouts; set aside, keeping them warm. Combine water, parsley and bay leaf in large skillet or shallow pot. Bring to boil; reduce to simmer. Stir in wine. Using a wide spatula, gently lower steaks into simmering liquid. Adjust heat so bubbles rise gently around sides of skillet. Cook slowly 12 minutes or until fish flakes easily with fork. While fish is cooking, line serving platter with lettuce leaves. Remove fish to platter. Serve with Brussels sprouts and garnish with lemon. |
Copyright 2004 Chris A. Hawley |
