Snapper with Black Beans and Bok Choy

By DreiFromBK

The secret ingredient in the tasty sauce here is rose, which combines perfectly with the classic Chinese flavors in this dish.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 6 small heads of bok choy (1 pound), halved lengthwise
• Kosher salt
• Pepper
• 1 tablespoon unsalted butter
• Four 5-ounce skin-on red snapper fillets
• 1 tablespoon fermented black beans
• 1 garlic clove, thinly sliced
• 1/2 cup dry rosé
• 1 tablespoon dry sherry
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon minced serrano chile
• 1/2 teaspoon toasted sesame oil

Details

Adapted from foodandwine.com

Preparation

Step 1

In a large skillet, heat 2 tablespoons of the olive oil. Add the bok choy; season with salt and pepper. Cook over moderate heat, stirring, until golden and crisp-tender, 5 to 7 minutes. Transfer to a platter. Wipe out the skillet.
In the skillet, melt the butter in the remaining 1 tablespoon of oil. Season the fish with salt and pepper and add to the skillet skin side down. Cook over moderate heat until golden and crisp underneath, 3 minutes. Turn 
the fish and add the remaining ingredients to the skillet. Bring to a boil and cook, swirling the pan occasionally, until the sauce is slightly thickened and the fish is white throughout, 2 to 3 minutes longer. Spoon the sauce over the bok choy, top with the fish and serve.

Suggested Pairing

Suggested Pairing should read: Pair this dish with a full-bodied Alsace Pinot Gris.