Jacques Pepin Fast Food My Way by Ben Fink

Author:Ben Fink
Language: eng
Format: epub
Publisher: HMH Books

Scrod or grouper also works well in this recipe.

4 servings

2

cups sliced red onions

2

teaspoons good olive oil

⅓

cup water

1½

cups diced (1-inch) tomato, from 1 large or 2 medium peeled and seeded tomatoes

4

red snapper fillets (each about 6 ounces)

¾

cup dry white wine

1

teaspoon salt

½

cup heavy cream

¼

teaspoon freshly ground black pepper

½

teaspoon potato starch dissolved in 1 tablespoon water

1

tablespoon chopped fresh chives

Put the onions and olive oil in a large skillet with the water. Cook over high heat for about 3 minutes, or until the liquid is gone and the onions are lightly browned. Add the diced tomato, sauté for 1 minute, then set aside and keep warm.

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