FIVE: Red Snapper & Basmati Rice

FIVE: Red Snapper & Basmati Rice

FIVE: Red Snapper & Basmati Rice

Ingredients:

8 oz piece red snapper

1/2 cup Basmati rice

1 cup chicken stock

1 small yellow onion

1/4 cup Bordeaux cherries

1 oz bourbon

Directions:

Grill snapper. Dice onion. Sautee in oil until translucent. Add Basmati and stir until coated with oil. Add chicken stock. Bring to boil. Turn off heat and cover for 15 minutes. Place cherries in food processor. Once pureed, put in a sauce pot. Add bourbon. Bring to a boil and reduce about 1/3. You can thicken the sauce with a cornstarch slurry to desired thickness. Place rice on plate. Lay snapper across the rice and top with cherry glaze. Garnish with a lemon wedge.

Enjoy!

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