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Red Snapper with Mustard and Apples Ingredients: 1 tablespoon shallot, minced 1 teaspoon olive oil 1 pound red snapper fillet or perch, or salmon 1 tart, firm apple 1 teaspoon lemon juice 3 tablespoons coarse mustard 1/4 cup white wine 3 tablespoons coarse mustard 1/4 cup white wine 3 tablespoons water or fish stock Directions Saute shallots in oil until softened. Leaving oil in pan, remove shallots with slotted spoon and transfer to bottom of casserole dish; place fish on top. Core and thinly slice apple; sauté in remaining oil with lemon juice until soft but not mushy. Toss or turn slices several times during cooking. Preheat oven to 375-degrees. Arrange apple slices on top of fish (for a creative touch, they can be overlapped to look like scales). You may not need the entire apple. Whisk together mustard, wine, water, and pour over and around fish. Add more water until it reaches halfway up side of fillet. Bake in preheated oven until fish is done, about eight to ten minutes for average fillet. If you desire sauce, use spatula to remove fish to platter, then strain liquid through sieve and into saucepan. Boil stirring constantly until reduced to about and a thick consistency. Pour over fish and serve. Recipe makes four servings. Pour over fish and serve. Recipe makes four servings.
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