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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