Pan Seared Red Snapper, Tomato Basil Beurre, Red Skin Potatoes - Week 6

Directions:

In a hot saute pan, add olive oil. Season snapper with salt and pepper. Brown both sides. Place in oven at 400 degrees and bake for approximately 7 minutes.

In a saucepan, add shallot, garlic and white wine. Reduce by half. Add tomatoes, salt and pepper. Reduce by half again. Slowly whisk in butter, off the heat, careful not to break the sauce. Add basil and taste for seasoning.

Boil potatoes until tender. Drain well. Warm half and half and butter in pot. Slowly pour cream mixture into potatoes. Smash with a masher. Season with salt and pepper. Add sour cream at end of process. Taste and adjust seasoning to taste.

Saute garlic in olive oil, in a saute pan. Add asparagus and chicken stock. Bring to a simmer. Cook until asparagus is just tender. Season with salt, pepper and butter.