INGREDIENTS

INSTRUCTIONS

Prepare a hot charcoal fire. Season fish inside and out with salt,
pepper and olive oil. In a small bowl combine tomatoes, 1/2 teaspoon
of lemon juice, 2 teaspoons oregano leaves finely minced, and garlic
paste. Season to taste with salt and pepper and mix well. Finely dice
olives with 1/2 teaspoon oregano leaves, transfer to a small bowl and
moisten with a few drops of olive oil. Prepare Beurre Blanc Sauce: In
a heavy small saucepan melt 1/2 stick of butter over medium heat, add
shallots and 2 tablespoons oregano and saute, stirring constantly
until shallots are softened, about 5 minutes. Add remaining 1/4 cup
lemon juice and 1 cup of Retsina, bring to a boil and reduce over  high
heat until only about 1 tablespoon of liquid is left. Add 1/4  cup of
Retsina, reduce heat to low and add 1 tablespoon of cold  butter.
Incorporate butter with a whisk, moving pan on and off heat  as
necessary to melt butter to a creamy sauce. Continue to add  butter,
whisking, 1 tablespoon at a time, until 3 sticks have been
incorporated. Strain sauce through a fine sieve into a clean  saucepan;
it will be fairly thick. Thin to desired sauce consistency  with up to
2 tablespoons of remaining Retsina. Keep sauce warm over  very low heat
while you finish cooking fish. While sauce is reducing,  place red
snapper in a hinged grilling basket and grill 5 to 10  minutes per
side, basting occasionally with olive oil and turning  once, until just
cooked through. When fish is done, divide into 4  fillet portions.
Place each fillet in center of a warmed plate. Place  tomato mixture in
a sieve and squeeze out excess juice. Mound 3  spoonfuls of tomato
evenly around border of each plate. Nestle a  small spoonful of olive
mixture against each mound of tomato. Rewarm  sauce, if needed and
spoon it around fish, tomatoes and olives.  Garnish with oregano leaves
or with a dried oregano branch. This  recipe yields 4 servings.  Recipe
Source: TASTE with David Rosengarten From the TV FOOD NETWORK -  (Show
# TS-4697 broadcast 05-06-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-07-1998
Recipe by: David Rosengarten  Converted by MM_Buster v2.0l.

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