Red Snapper in Basil Wine Sauce

Serves 2

Ingredients

• 2 red snapper filets, 6 oz. each
• Your favorite seafood seasoning, to taste
• 1 tablespoon canola oil
• ½ tablespoon shallot, finely diced
• 1 bottle clam juice, 8 ounces
• ¼ cup Edna Valley Vineyard Chardonnay
• 1 cup heavy cream
• ¼ cup fresh basil leaves, chopped (about 8 leaves)
• ½ tablespoon fresh lemon juice
• 2 plum tomatoes, seeded and diced medium (for garnish)

Directions

1. Heat a large skillet over medium-high heat for one minute. In the meantime, season the snapper with the seafood seasoning. Add the oil to the hot pan and swirl to coat. Add the snapper filets and cook for one minute per side. Lower the heat to medium and continue to cook until center is just done and fish begins to flake. Transfer the filets to a plate and cover with foil to keep warm.
2. Remove pan from heat and add the clam juice and Edna Valley Vineyard Chardonnay. Return the pan to medium-high heat and simmer until the liquid is reduced by three-quarters. Add the cream and basil and simmer to thicken sauce (about 3 minutes). Add the lemon juice and stir well.
3. Place the sauce on the serving plates and top with the cooked snapper. Garnish with the diced tomatoes.