Red Snapper with Green Peppercorn Sauce
heavy whipping cream
red snapper fillets
6 oz. each
Preheat oven to 400℉ (200℃).
In a small saucepan combine the clam juice and white wine.
Boil over high heat until reduced to ¼ cup, about 5 minutes.
Add the cream and continue to boil, stirring occasionally, until the sauce is reduced to ⅓ cup, about 10 minutes.
Keep warm over low heat.
Meanwhile, butter 2 pieces of foil large enough to wrap each fillet.
Place the fillets on the buttered foil, sprinkle lightly with salt and dot the fillets with butter.
Fold to seal the foil and place the packets on a baking sheet.
Bake in the middle of the oven for 12 minutes.
Just before serving, add the green peppercorns to the sauce.
Heat briefly to warm through.
Remove snapper from foil and place on warm plates.
Pour the sauce over the fish and serve hot.