Speaker: Red Snapper is a meaty and moderately oily fish that pairs beautifully with a Dijon mustard sauce.

In a small KitchenAid sauce pan over medium high heat, combine one tablespoon of minced shallots, half a cup of cider vinegar, one and a half teaspoons of fresh black pepper, one bay leaf and one and a half cups of White Wine. Simmer until the mixture is reduced to half a cup and then add heavy cream and simmer until reduced by half.

Now strain the mixture through a fine mesh sieve and return to the heat. Next over low heat gradually stir in two sticks of butter. Finally stir in three tablespoons of Dijon mustard , preheat the grill to medium high. Brush the fish with extra virgin olive oil and season with salt and pepper. Place on the grill and cook undisturbed for about two minutes. Turn once and then cook until the flesh is opaque and firm, about two to four minutes more. Serve this creamy Dijon mustard sauce generously over the grilled red snapper.

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