4 6-ounce red snapper fillets
1 bulb fennel, cored, quartered and sliced
Extra virgin olive oil for cooking
1/4 cup palm sugar, chopped
1/4 cup rice vinegar
1/2 red grapefruit, juice and zest
2 tablespoons butter
1 jalapeno, julienned
1 shallot, thin sliced
1 bunch Swiss chard, stemmed and thin sliced
Kosher salt and freshly ground pepper
1. Heat a saute pan over medium-high heat and add oil to coat bottom of pan. Add fennel and season with salt and pepper. Cook for 4 to 5 minutes until softened and browned.
2. In the meantime, add palm sugar and rice vinegar to a hot saucepan. Cook to dissolve sugar and add grapefruit juice. Remove from heat.
3. Heat a cast iron skillet over medium heat and add oil to coat bottom. Place fish fillets in pan, skin side down, and press down with fingers to prevent fish from curling up. Cook 5 minutes, or until flesh around edges is no longer translucent. Add 1 tablespoon butter to pan, remove from heat and allow butter to brown. Carefully turn fillets over and cook one more minute.
4. Push fennel to one side of pan and add remaining butter to empty side. Add jalapeno and shallot and cook 1 to 2 minutes, until aromatic. Toss to mix jalapeno and shallot with fennel. Place fennel on serving plate and top with snapper, crispy skin side up.
5. Add a little olive oil to same pan used to cook fennel and place over medium-high heat. Add Swiss chard and season with salt and pepper. Toss a couple times then add vinegar mixture. Toss again and spoon Swiss chard on top of fish.
Jean-Luc Colombo "Cape Bleue" RoséCountry: France
Appellation: Côteaux d’Aix en Provence AOC
40% Syrah; 40% Mourvèdre; 20% Counoise
Color: Soft, delicate pink
Aroma: Subtle hints of peach, rose petal and pepper on the nose
Taste: Subtle, round and full of finesse. Surprisingly complex, with intriguing notes of raspberries, fresh cherry, black olive and fennel.