Steps:
- 1. Bring the port to a boil in a medium-size heavy saucepan over medium-high heat. Lower the heat slightly and simmer until reduced to 1 cup (if using a gas stove, never let the flames extend above the bottom edge of the pan). Add the vinegar and simmer until reduced almost to a syrup consistency, lowering the heat as necessary to keep the sauce from burning around the edges-you should have about 7 tablespoons. (The sauce can be made to this point up to 1 week ahead; cover and refrigerate.)
- 2. Divide 1 tablespoon of corn oil between the 2 skillets and place over high heat until the oil is just smoking. Divide the cepes, thyme, and garlic between the skillets and lower the heat to medium. Sauté until browned, about 4 minutes. Turn the heat to low and divide the shallot and 2 tablespoons of butter between the skillets. Season both with salt and pepper. Cook until the shallot is softened and the cepes are tender, about 6 minutes more. Discard the garlic and thyme and combine the mixtures. (The cepes can be made to his point up to 1 day ahead; cover and refrigerate).
- 3. Season both sides of the snapper with salt and pepper. Sprinkle the five-spice powder over the skin and rub it into the fish. Clean the skillets and divide the remaining 2 tablespoons of corn oil between them. Place both over high heat until the oil is just smoking. Add the snapper to the skillets, skin side down, and briefly hold the fillets down with a spatula to prevent the skin from shrinking. Sauté until the bottom of the fillets are dark and crusted, about 5 minutes. Turn and cook for about 5 minutes longer, until a metal skewer inserted into the fish for 5 seconds is met with medium resistance and feels warm when touched to your lip. Keep the fillets warm.
- 4. Meanwhile, reheat the mushrooms. Bring the sauce to a boil over high heat. Cut the remaining 3 tablespoons of butter in to 1/2-inch pieces. Lift the saucepan a few inches above the heat and add the butter. Shake the pan back and forth until the butter is melted and incorporated into the sauce; this will take about 3 minutes. Do not stir or whisk the butter into the sauce. The sauce will be very shiny and clear.
- 5. To serve, stir the chives into the mushrooms and arrange them in the center of 4 large plates. Top with the snapper. Drizzle the sauce around the mushrooms and serve immediately.
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Caroline J
[email protected]This recipe was a bit too complicated for me, but the end result was worth it! The red snapper was cooked perfectly and the cepes were delicious. The port reduction was a bit too strong for my taste, but overall I enjoyed this dish.
digital bangla 619
[email protected]I've made this dish several times and it's always a hit! The red snapper is always cooked perfectly and the cepes are so flavorful. The port reduction is the perfect finishing touch.
Eddie Coehlo
[email protected]This dish was easy to make and turned out great! The red snapper was flaky and flavorful, and the cepes were cooked perfectly. The port reduction was rich and complex, and it really brought the whole dish together.
Surman Sk
[email protected]Loved this recipe! The snapper was cooked perfectly and the cepes were delicious. The port reduction was a bit too strong for my taste, but overall I enjoyed this dish.
Raylin Schiavone
[email protected]I'm not a big fan of fish, but this dish was amazing! The red snapper was cooked to perfection and the cepes were earthy and flavorful. The port reduction was rich and complex, and it really brought the whole dish together. I will definitely be makin
Sidi Mahmoud
[email protected]This was a great recipe! The red snapper was cooked perfectly and the cepes were delicious. The port reduction was a bit too sweet for my taste, but overall I really enjoyed this dish.
Dayanna Martinez
[email protected]This dish was amazing! The red snapper was cooked to perfection and the cepes were earthy and flavorful. The port reduction was rich and complex, and it really brought the whole dish together. I will definitely be making this again and again!
Michael Hradil
[email protected]I love this recipe! The red snapper is always cooked perfectly and the cepes are so flavorful. The port reduction is the perfect finishing touch. I've made this dish for my friends and family several times and they always rave about it.
MR Selim
[email protected]This recipe was a bit too complicated for me, but the end result was worth it! The red snapper was cooked perfectly and the cepes were delicious. The port reduction was a bit too strong for my taste, but overall I enjoyed this dish.
Paris Newby
[email protected]I've made this dish several times and it's always a hit! The red snapper is always cooked perfectly and the cepes are so flavorful. The port reduction is the perfect finishing touch. I highly recommend this recipe!
Md arafat Md arafat
[email protected]This dish was easy to make and turned out great! The red snapper was cooked perfectly and the cepes were delicious. The port reduction was a bit too sweet for my taste, but overall I really enjoyed this dish.
Dj Gamez
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of fish, but I'm so glad I did! The red snapper was mild and flaky, and the cepes and port reduction added a ton of flavor. I'll definitely be making this again.
Ibrahim Shahzad
[email protected]This dish was absolutely divine! The red snapper was cooked to perfection and the cepes were earthy and flavorful. The port reduction was rich and complex, and it really brought the whole dish together. I will definitely be making this again!