Red Snapper with Ginger Sauce

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Serves 4

  • >4 red snapper fillets
  • 1/2 c. milk
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. mirin
  • 1 green onion, sliced
  • 1 1/2 Tbsp. minced fresh ginger
  • 1 tsp. sugar
  • 1/4 c. flour
  • 1/4 c. sesame seeds
  • 1 Tbsp. canola oil
  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the fillets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier

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