Red Snapper With A Creamy Dijon Sauce
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Instructions
1. Make the creamy dijon sauce first. To a small saucepan over medium heat, combine the shallots, cider vinegar, black pepper, the bay leaf, and the dry white wine.
2. Simmer until the mixture is reduced by half.
3. Then add heavy cream and simmer until reduced by half.
4. Strain through a mesh sieve and return to the heat.
5. Whisk in the butter and dijon mustard.
6. Preheat the grill to medium high.
7. Brush the fish with olive oil and season with salt and pepper and place on the grill.
8. Cook for about 2 minutes and then flip, cooking for 2-4 minutes longer.
9. Serve the red snapper with a generous helping of the creamy dijon sauce.
