Entrée

Soft Shell Crabs with Sweet Corn/Baby Carrot Hash

recipe courtesy of Chef John Livera, Executive Chef of The Montville Inn, Montville, New Jersey

Serves 4

  • 12 fresh soft shell crabs, cleaned, with top shell removed

Sauce:

  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 pinch garlic powder
  • 1 bunch fresh thyme, minced with stems removed       
  • 1 lemon
  • 1 bunch fresh chives, minced               
  • 1/2 cup cream
  • 1 ripe tomato, diced                   
  • 1 lb butter

Preheat oven to 450°F. In medium saucepan on medium heat, reduce J. Lohr Estates Chardonnay by half. Turn heat to low and whisk in butter, creating a beurre blanc. Add some of the diced tomato, minced thyme, chives, a touch of garlic powder and the juice of half a lemon. Season with salt and pepper.

Lay cleaned soft shell crabs onto a cookie tray lined with aluminum foil, placing a dollop of butter atop each crab. Bake for 6 to 8 minutes in the preheated oven. Do not place crabs in oven until sauce is done.

Sweet Corn/Baby Carrot Hash:

Start as soon as the crabs are placed in the oven. Keeping all ingredients separate, slice fingerling potatoes into coins. Blanch baby carrots, shock in ice bath. Shave corn from ears. Heat a large sauté pan with 4 tablespoons olive oil until oil is smoking, then add fingerling potatoes. Cook until the potatoes brown on each side, then add the shaved corn. Toss together in the pan for about a minute and deglaze with 1/4 cup J. Lohr Estates Chardonnay. Add baby carrots, toss, season with salt and pepper, then turn heat off.

Lay out four plates, placing four equal amounts of hash in the center of each plate. Place three crabs on top of the hash, and spoon sauce over each crab. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Butter-Poached Maine Lobster With Sweet English Pea Puree, Morel Mushroom Ragout & Spring Flowers

recipe courtesy of Chef Collin Crannell, Executive Chef of the Lobster Restaurant, Santa Monica, California

Serves 4

  • 4 Maine lobsters (approx. 2 lbs each)           
  • 2 bay leaves
  • 2 lemons, sliced                       
  • 1/4 cup kosher salt
  • 1 carrot, sliced                       
  • 2 ½ gal water, cold
  • 1 Spanish onion, sliced

Place all ingredients except for the lobsters in a large stock pot over high heat and bring to a boil for 10 minutes. Place the lobster in the water for 3 minutes. Remove and immediately plunge into ice water for 15 minutes.

Remove the claws, elbows and tail from the body, and pull the head shell away from the legs. Reserve the head for decorating the plate. Using kitchen scissors, cut down the middle of the tail shell, being careful not to cut the meat. Remove the tail meat, then cut the shell of the elbow and claw, and remove the meat carefully. Hold in the refrigerator. (This can be done the day before.)

  • 6 lbs butter, unsalted 
  • 3 sprigs rosemary

Cut the 6 lbs of butter into cubes and place along with the rosemary into a tall saucepan over very low heat. As the milk solids start to separate, skim off the white from the surface, (this may take 30 to 40 minutes). Do not boil. (If the bottom of the saucepan begins to burn, pour into another pan.)

Morel Mushroom Ragout:

  • 1 ½ lbs morel mushrooms, cleaned and halved (or substitute any wild mushroom)        
  • Juice of 1 lemon       
  • 2 cups chicken stock
  • 2 medium shallots, minced               
  • 1/4 cup olive oil
  • 2 garlic cloves, minced                   
  • 5 Tbsp butter, unsalted
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper, to taste

Heat a large sauté pan over high heat for 30 seconds. Add the olive oil, followed by the morel mushrooms. Sauté for 10 minutes, then add the shallots, garlic and 1 tablespoon butter, and cook for another 5 minutes. Season with a few pinches of salt and pepper. Add the J. Lohr Estates Chardonnay and reduce by half, then add the chicken stock and butter. Reduce by half again, then add in the lemon juice and season with salt and pepper to taste. Keep warm.

Sweet English Pea Purée:

  • 2 cups + 1 ½ cups English peas, shucked  (or substitute frozen organic)       
  • 4 cups water, cold                
  • 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1/2 cup Yukon potato, peeled and diced           
  • salt and pepper to taste   
  • 1/2 cup leeks, white section only, diced

Bring a pot of water to a boil, and add a hand full of salt. Have a bowl of ice water ready. Place the 3 ½ cups of peas into the water for 1 minute or until tender, then plunge into the ice water. When the peas are cold, strain them, and then run cold water through the peas until the ice cubes are melted. Separate into 2 cups and 1 ½ cups.

Using a small sauce pan over medium heat, add 2 tablespoons of olive oil and then the leeks. Slowly sweat the leeks until translucent. Add potatoes and water, and turn the heat to medium-high and bring to a boil. Reduce by half, then add the 2 cups of peas and place all into a blender. Using a kitchen towel folded over, hold down the blender lid (be very careful!) and quickly pulsate on and off until the mixture has momentum. Then turn on the blender, open the lid, and add the 1/4 cup of extra virgin olive oil. Season to taste. Keep warm.

Cooking the Lobster:
Place the lobster in the tall pan of melted butter, gently stir and cook for 8 minutes. DO NOT BOIL.

Plate Presentation:
While the lobster is cooking, add the remaining 1 ½ cups of peas to the morel mushroom mixture. Place the pea puree on a plate and spread out into an oval bed. Put the morel mushroom ragout in the middle. Remove the lobster from the butter, and place the lobster tail on top with the knuckles and claws around the plate. Garnish with some spring flowers and good quality Italian extra virgin olive oil. Trim the lobster head and place near the lobster tail. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Roasted Miso Orange Black Cod

recipe courtesy of Chef Claude Gaty, Chef of Top of the World, Stratosphere Hotel, Las Vegas, Nevada

Serves 4

  • 4 pieces (7 oz each) black cod (aka sablefish or butterfish), skin off and deboned
  • 12 oz cleaned baby spinach
  • 12 baby carrots, pre-steamed with tops removed and sliced lengthwise
  • 1 clove garlic, peeled and finely chopped
  • 1 ½ oz fresh ginger, peeled and finely chopped
  • 3 Tbsp olive oil
  • sea salt and ground white pepper
  • Miso Orange marinade (recipe below)
  • Ponzu Butter sauce (recipe below)
  • Optional: finely chopped yellow and red peppers, fresh sprigs of chive for garnish

Miso Orange Marinade:

  • 3 cups Mirin rice wine                   
  • 6 oz sake
  • yellow miso paste                   
  • 6 oz orange juice

Combine all marinade ingredients and bring to a boil. Whisk the liquid so the miso paste is well dissolved. Cool off completely, then cover prepared cod with marinade and refrigerate overnight.

Ponzu Butter Sauce:

  • 1 lb unsalted butter, cut into pieces           
  • 1/2 tsp Japanese yuzu juice
  • 2 shallots, finely chopped               
  • 1 dash soy sauce (salt replacement)   
  • 2 stalks lemongrass, chopped               
  • 1 pinch ground white pepper
  • 2 sprigs fresh thyme, leaves removed           
  • 1 tsp olive oil
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       

In a sauce pan, using medium heat, warm up oil and sauté lemongrass, shallots, and thyme until shallots become translucent. Add J. Lohr Estates Chardonnay and reduce over medium heat to almost dry. Then, adjust temperature to low heat and whisk in butter until completely incorporated. Add yuzu juice, soy sauce and white pepper to taste. Filter the sauce through a fine mesh china cap and press the solids to extract the flavors. Reserve and keep warm, being careful not to break the emulsion.

Preheat oven to 425°F. Remove fish from marinade. Preheat olive oil in non-stick oven-safe skillet, and sear fish fillets on one side for a few seconds. Turn fillets over and place skillet in oven; cook for 8 minutes or until done. While the fish is cooking, warm up another skillet, add oil and sear chopped garlic. Add spinach leaves and cook until done, then season with salt and pepper. Remove excess water from spinach and keep warm. Remove fish from oven and sprinkle sea salt on top. Wipe the skillet clean and heat it up again.

Add oil and sear chopped ginger, then add the carrots and sauté for 45 seconds or till done. Season with salt and pepper.

For service, place spinach on the bottom of the plate and top with carrots. Add cod and sauce, then use garnish if desired. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Scarborough Fair Herb Roasted Pork Loin Sliders

recipe courtesy of Chef Chris Yamashita, Chef/Owner of Yamashita Restaurant Group, San Jose, California

Serves 4 to 6

  • 1 tsp garlic powder               
  • 1 Tbsp finely chopped rosemary
  • 1/2 tsp cayenne pepper               
  • 1 Tbsp finely chopped thyme
  • 1/2 tsp celery salt               
  • 2 Granny Smith apples
  • 1/2 tsp kosher salt               
  • 1 bunch fresh spearmint
  • 1 tsp black pepper               
  • 1 (2 ½-pound) center-cut boneless pork loin, trimmed
  • 2 tsp olive oil                   
  • Beaver Brand® Sweet Hot Mustard
  • 1 Tbsp finely chopped parsley           
  • 16 French dinner rolls
  • 1 Tbsp finely chopped sage           
  • 1 copy of Simon & Garfunkel’s “Scarborough Fair”

Preheat Oven to 350°F. Combine garlic powder, cayenne pepper, celery salt, kosher salt and black pepper. Liberally apply rub to the pork loin. Drizzle pork loin with olive oil.

Combine parsley, sage, rosemary and thyme and coat the pork loin.

Transfer the pork to a roasting pan and roast for 1¼ hours or until internal temperature reaches 155°F.  Remove pork from oven and let rest on a carving board for 15 minutes or 5 cycles of hit song “Scarborough Fair.”

While the pork is resting, slice apples into 1/8-inch slices. Carve pork into slices and place on French roll with a slice or 2 of Granny Smith apples, 2 or 3 mint leaves and a teaspoon of Beaver Brand® Sweet Hot Mustard.

Serve with J. Lohr Estates Riverstone Chardonnay and enjoy!

Seafood Penne with Jalapeno Pesto

recipe courtesy of Chef Armando Vasquez, Chef of La Scarola Restaurant, Chicago, Illinois

Serves 2

  • 1/2 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 cup heavy whipping cream
  • 8 large shrimp
  • 1/4 cup Romano cheese   
  • 8 sea scallops                       
  • 8 oz penne pasta, cooked and drained just prior to serving
  • 1 medium zucchini                       
  • 8 cherry tomatoes                   
  • salt, pepper, butter and extra virgin olive oil to taste   
  • 2 Tbsp jalapeño pesto sauce (olive oil, basil, jalapeño peppers, garlic—quantity of each depending on taste)

 

Jalapeño Pesto Sauce:

 

Using a food processor, start with 3 cloves of garlic and mince. Next, add 2 cups basil, one jalapeño pepper, and a dash of salt and pepper to the mixture. While the processor is running, slowly drizzle in approximately 1/2 cup of olive oil through the feed tube until all the ingredients are puréed. Ingredients for pesto sauce can be altered to your taste.

 

Coat a sauté pan with butter and extra virgin olive oil over medium heat. Stir in shrimp and scallops. Add zucchini and cherry tomatoes, salt and pepper to taste. Pour in pesto, heavy cream and J. Lohr Estates Riverstone Chardonnay. Cook for a few minutes until sauce thickens, then add pasta and cheese. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay Poached Shrimp Salad with Avocado and Papaya

recipe courtesty of Executive Chef Kurt Clodfelter, Fishpaws Marketplace, Arnold, MD

Serves 4-6

  • 1 lb 70/90 count peeled raw shrimp
  • 1 cup J. Lohr Estates Riverstone Chardonnay
  • 1 cup filtered water
  • 1 tsp sea salt
  • 1 Tbsp butter
  • ¾ cup avocado, finely diced
  • ¾ cup papaya, finely diced
  • juice of 1 lime
  • 1 to 2 Tbsp mayonnaise
  • 1 Tbsp chopped cilantro
  • 1 tsp minced jalapeno pepper (no seeds)

Rinse the shrimp under cool running water and drain well. Bring the J. Lohr Estates Chardonnay and water up to a simmer, and simmer with the salt for 5 minutes. Add the shrimp to the poaching liquid and bring the liquid back to a simmer. Remove the shrimp from the heat and allow them to sit in the pot with a tight lid for 10 minutes. Strain the shrimp and return the poaching liquid to the pot. Place the shrimp in the refrigerator to cool while bringing the poaching liquid to a boil. Reduce the liquid to a total of ¼ cup. Whisk the butter into the sauce and simmer the sauce for 3 to 5 minutes. Allow the liquid to cool while mixing the mayonnaise, jalapeno pepper, and cilantro together.

Toss the avocado and papaya with the juice of the lime. Whisk the cooled poaching liquid with the mayonnaise mixture and then toss the fruit and shrimp together with the dressing. Allow the mixture to chill for one hour in the refrigerator. This salad is fantastic on crackers, or over a simple mixed green salad, but my preference is to enjoy this salad on some nice thick cut Italian bread that has been lightly buttered and grilled to perfection, along with a nice glass of J. Lohr Estates Riverstone Chardonnay!

Beef Cheeks Ravioli

recipe courtesy of Chef Santos MacDonal, Chef/Owner of Il Cortile, Paso Robles, California

Serves 2

Pasta

  • 1 ¾ cups of Mandako flour           
  • 3 eggs
  • Pinch of salt                   
  • Flour for dusting

Filling

  • 1/2 lb beef cheeks               
  • 2 cups J. Lohr Estates Los Osos Merlot
  • 2 cups water                   
  • 1 tsp rosemary, chopped fine
  • 1 tsp thyme, chopped fine           
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper           
  • 1/2 cup shitake mushrooms, sliced thin

Set the oven to 400°F. Prepare the filling first. In a heavy pan, sear the beef cheeks on both sides until brown. Place them in a braising pan and cover with all the spices. Add the J. Lohr Estates Los Osos Merlot and water, and cook for 1 ½ to 2 hrs. Pass the meat through a meat grinder and then set aside. Save the braising juices for the sauce.

To prepare the pasta, begin with a dry surface. Spread the flour in a circle and create a well in the middle of the flour. Beat the eggs to combine them and pour into the well. With a fork, gradually pull the flour into the egg mixture. (You can also use your fingers to do this.) When the dough is a rough mass, transfer it to a floured work surface. Knead the dough, sprinkling with more flour if the dough is sticky. Work the dough until it forms a smooth elastic ball, about 8 minutes.

Split the dough into 2 pieces and wrap the piece you are not working with in plastic wrap. Using a stainless steel pasta machine, set the rollers at the widest notch. Flatten the dough with your hands and pass through the machine. Fold the dough into thirds, press together and dust lightly with flour. Feed again through the machine and repeat about 8 times. Move the setting to the next notch and this time do not fold the dough. Dust with flour. Continue this process until you are on the thinnest notch.

Cut the length of the dough crosswise in half. Arrange one strip of dough on a floured work surface. Drop 3/4 teaspoon mounds of filling in two rows, about two inches apart down the length of the dough. Drape the second sheet of dough over the filling. With a fluted pastry cutter, cut the ravioli into 2-inch squares. Firmly press the edges to seal them. Put the finished ravioli on a baking sheet dusted with flour. In a large pot of boiling, slightly salted water, cook the 10 to 12 ravioli until just done, about 5 to 7 minutes. Drain.

In a sauté pan, over medium-high heat, reduce the braising juices and add the mushrooms. Place the ravioli in the pan and cook in the sauce for about 1 minute. Transfer ravioli to a warm plate and serve with a glass of J. Lohr Estates Los Osos Merlot.

 

Central California Short Ribs featuring J. Lohr Estates Los Osos Merlot

recipe courtesy of Chef Rodney Worth, Chef/Owner of The Peasant and The Pear, Danville, California

Serves 2

  • 4  2-inch thick short ribs           
  • 2 Tbsp flour
  • 1 bottle J. Lohr Estates Los Osos Merlot       
  • 3 carrots, diced
  • 4 celery stalks, diced               
  • 1 white onion, diced
  • 1 cup beef stock or bouillon

Sear short ribs for 3 minutes per side in a hot pan. Remove from heat. Coat ribs with flour, then place in crock pot with J. Lohr Estates Los Osos Merlot. Add carrots, celery, onion and beef stock to pot. Cover and cook three hours on high, checking for tenderness.

Liquid will thicken to gravy consistency. Serve with mashed potatoes. Spoon gravy over top of all. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!

Grilled Pork Chop with Wild Rice, Smoked Bacon, Apple Chutney and a Cider Sauce

recipe courtesy of Chef Rafael Lunetta, Executive Chef/Owner of JiRaffe Restaurant, Santa Monica, CA

Serves 4
Pork Chops in Marinade

  • 4 pork chops, 1 ¼ inch thick           
  • 2 ½ cups vegetable oil
  • 1 tsp crushed black peppercorns           
  • 1 tsp pink peppercorns, crushed
  • 1 tsp green peppercorns, crushed           
  • 1 tsp crushed white peppercorns
  • 1/2 cup honey               
  • 1 orange, halved and juiced
  • 1 vanilla bean, split, scraped           
  • 3 cloves garlic
  • 1 carrot, sliced               
  • 1 large onion, diced
  • 1 large celery stalk, diced           
  • 2 bay leaves
  • 1 bunch thyme                
  • 2 Tbsp red pepper flakes
  • 1 Tbsp coriander                
  • 1 Tbsp black peppercorns
  • 2 cloves                    
  • 2 cinnamon sticks
  • 2 rosemary sprigs                

Mix all marinade ingredients together. In a container, add the pork chops and marinate for 24 hours making sure the pork chops are completely immersed in the oil.

Wild Rice

  • 1 ½ cups wild rice               
  • 4 ½ cups chicken stock
  • 3 slices bacon               
  • 1/2 cup carrots, peeled and finely diced
  • 1/2 cup celery, finely diced           
  • 1/2 cup onion, finely diced
  • 2 bay leaves               
  • 3 Tbsp chives, chopped
  • 3 Tbsp parsley, chopped               
  • 2 Tbsp shallots, finely diced
  • 2 Tbsp butter

In a pot, add wild rice and cover with cold water. Bring to a boil, then strain and set aside. In a pot, sweat bacon until lightly browned. Add diced onion, and sweat until translucent. Add wild rice and stir to coat rice with the bacon fat. Add the bay leaves and 4 cups of the chicken stock. Bring to a boil, and simmer for 15 minutes. Add carrots and continue to simmer. When rice is almost al dente, add celery. Season with salt and white pepper. The rice is done when it starts to expand and begins to break. Remove bacon and bay leaves immediately. Lay rice on a sheet pan to let cool evenly.

Slice 8 pieces of bacon crosswise about ¼ inch. In a medium sauté pan, cook bacon until golden brown and crispy. Strain fat and reserve for wild rice.

Apple Chutney

  • 6 apples, red delicious, peeled and diced       
  • 1 vanilla bean, split, scraped
  • 1 onion, medium dice               
  • 1 cup honey
  • 1 tsp red pepper flakes               
  • 1 Tbsp coriander seeds, crushed

In a wide shallow pot, caramelize honey until dark brown, but be careful not to burn. Add onions, apples, and vanilla bean. Cook apples and onions down until liquid has been reduced. Stir occasionally to prevent burning. Season with red pepper flakes and coriander. The apples are done when golden brown, usually about 12 to 15 minutes. Remove vanilla bean. Transfer to a bain-marie and keep hot in a water bath.

Pork Vegetables

  • 3 carrots, peeled, large dice           
  • 4 celery sticks, large dice
  • 1 onion, large dice               
  • 1 tsp thyme, chopped

In a medium sauté pan, sweat carrots, celery and onions. Season with thyme, salt, and white pepper. Cook until vegetables are tender and set aside.

Cider Sauce

  • 2 red delicious apples sliced, skin on           
  • 1 onion, sliced
  • 1 vanilla bean, split, scraped           
  • 1 cup honey
  • 1 cup sherry vinegar               
  • 1 ½ cups sparkling apple cider
  • 1 ½ cups veal stock               
  • 1 ½ tsp red pepper flakes
  • 2 tsp coriander seeds

In a medium saucepot, caramelize honey until dark brown, but not burnt. Add onions, apples, and vanilla bean. Cook until all liquid has been reduced. Add vinegar and reduce until evaporated. Add cider and reduce by half. Season with red pepper flakes and coriander. Add veal stock and reduce until slightly thick, then strain. Transfer to a bain-marie. With a ladle, fold in four Tbsp of butter. Keep hot in water bath.

Pork Chops
Mix peppercorns together. Season pork chops with salt and peppercorns. Heat a large sauté pan, add three ounces of oil, and when pan is hot, add pork chops. Brown on all sides.  Place in a pre-heated 500°F oven for 8 to 10 minutes (for slightly pink) or 10 to 12 minutes (for medium).  Take out and let rest on a resting rack for 5 minutes.

Final Preparation
Garnish: Tie one sprig of rosemary and one sprig of thyme with one chive. Repeat three times to yield four garnishes.

Cut pork tender off the bone, place in a sauté pan, heat pork in oven until heated (about 3 minutes.) While pork is heating, heat up wild rice in a medium saucepan with 1/2 cup of chicken stock and two tablespoons of butter. Adjust seasonings when ready to plate, add chives, parsley, smoked bacon, and shallots at the end, to keep herbs green. In a small sauté pan, heat pork vegetables with one ounce chicken stock. When pork is hot, slice tender at a bias against the grain, into four pieces.

Presentation
Heat four large plates. Place a medium spoonful of apple chutney at the top center of a large plate. Place a medium spoonful of wild rice on each side of chutney. Place a medium spoonful of pork vegetable under chutney. Fan pork over vegetables. Place pork bone upright on the right side of the piece. Ladle 2 ½ ounces of cider sauce over pork. Garnish in between chutney and sliced pork. Serve with J. Lohr Estates Los Osos Merlot.

Sweet Onion Crusted Snapper with J. Lohr Estates Los Osos Merlot Sauce

recipe courtesy of Chef Oliver Saucy, Chef/Co-Owner of Café Maxx, Pompano Beach, Florida

Serves 6 to 8

Onions

  • 4 cups medium red onions, peeled and sliced 1/8” thick    
  • 2 Tbsp olive oil
  • 1/2 cup balsamic vinegar           
  • 1/4 cup plus 2 tsp dark brown sugar
  • 1 Tbsp butter               
  • salt and pepper to taste

In a large sauté pan, heat the 2 Tbsp of olive oil over medium low heat. Add the onions and cook until browned but not crisp. Add the vinegar and brown sugar, and continue to cook until all liquid has reduced and evaporated from the pan, stirring often. The onions should be well browned with a shiny and dark caramelized color. Swirl in butter and season to taste with salt and pepper, then remove from heat and cool thoroughly. This can be prepared two to three days in advance, keeping onions tightly covered in the refrigerator.

Sauce

  • 1 clove garlic, chopped               
  • 1 shallot, chopped
  • olive oil for sautéing               
  • 1/3 to 1/2 cup J. Lohr Estates Los Osos Merlot
  • 1 tsp tomato paste               
  • 1 lemon, juiced
  • 2 Tbsp heavy cream               
  • 1/2 to 1/3 stick unsalted butter
  • salt and black pepper to taste

Make sauce in a heavy saucepan over medium heat by sautéing garlic and shallots. When translucent, add tomato paste and cook for 30 seconds, stirring as needed. Add J. Lohr Estates Los Osos Merlot, lemon and heavy cream and cook until mixture is reduced by half. Whisk in butter to form an emulsion. Strain through fine strainer and season with salt and pepper. Keep warm until needed, being careful not to boil or allow sauce to become too cold after butter has been added. Have the reduction ready and add the butter just before service or make up to 30 minutes in advance and keep warm.

Fish preparation

  • 4  8 oz Yellowtail snapper filets, skinless and boneless   
  • salt and pepper to taste
  • olive oil for sautéing

Prepare snapper using a filet knife to carefully remove skin and cut away rib bones, rinse in cold water to remove any scales. Arrange filets on cookie sheet (with the skin side down) and lightly season with salt and pepper as desired. Using caramelized onions, pack on a light crust over the surface area of the fish (approximately 1/8 inch) dividing mixture evenly between filets. Do not allow crust to get too thick at any one area. This can be done up to 4 to 6 hours in advance.

In a large non-stick pan over medium-high heat, sauté snapper, onion crust side down, in olive oil. Shake and agitate the pan as needed to evenly brown onions, reduce the heat if the filets are caramelizing too quickly. Using a spatula, turn the portions carefully and sear for 1 to 2 minutes on the other side. Do not overcrowd the pan, so cook in two batches if necessary. Return filets to cookie sheet and bake in 375°F oven until filet is done, approximately 5 to 7 minutes. Serve immediately with wine sauce sparingly divided on the plates with fish resting on top. Garnish with gaufrette potatoes if desired.
 

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