Snapper

Trying something new...  I've been so busy lately to write proper recipe blogs, I figured maybe I should at least try to jog down a few notes.  

.SNAPPER.  marinate with garlic salt, pepper, vegetables oil, red pepper flakes, lemon zest

>> pan seared on nonstick pan 4 minutes on each side, don't fiddle with it - just drop on hot pan with a little oil and let it sit for the whole 4 minutes before flipping

 .SAUCE. 1/2 cup Pink Grigio, 1 small tangerine juice, 1 lemon juice, black pepper (mix all together), minced garlic, chopped up small amount of cilantro, generous amount of sugar, 1/4 stick of butter, 1/2 cup of half and 1/2

>> in a small pot, add oil and garlic.  Stir until golden, then add the juice mix.  Stir on high heat until reduce a little.  Add sugar to taste - enough to take the tartness away. Add butter, turn heat down, add half and half cream.  Stir well and turn heat off.  Add cilantro  (pour of top of seared fish when plating)

.SPINACH. 1 box of baby spinach, a couple clove of garlic, 1 small onion

>> on a large pan add oil, garlic, and onion.  Stir fry until garlic is golden, sprinkle a little salt all around the pan, add spinach.  Mix until spinach looks slightly wilted, turn heat off right away to prevent from over cooking. 

.RICE. Come on you must know how to make rice :) 

>> BON APPETITE <<  

 Snapper with citrus Pino Grigio butter cream sauce  

Snapper with citrus Pino Grigio butter cream sauce