Pan Seared Red Snapper with Summer Squash
6 oz red snapper fillet (we reccomend leaving the skin on but doing so is optional)
4 oz squash, sliced ¼ in thick (Include as much or as little squash as you like)
1.5 oz cold diced or chopped butter
3 oz dry white wine
Olive oil (as needed)
Salt and pepper to taste
Heat a non-stick skillet and add olive oil to coat bottom. When oil reaches smoke point add
seasoned fillet, skin side down. Turn when skin is browned and crisp. When second side is
browned, remove from pan and sauté squash. When squash is just done, deglaze with white
wine, return fish to pan and reduce wine by half. Add cubed butter swirling to make sauce.
Adjust seasoning and serve immediately.