Jamaican Snapper	Print this Recipe

Get in the groove

4 8-10 oz. red snapper fillets
1/2 c. Burleson's Pure Honey
11/2 c. dry white wine, divided
6 Tbs. Dijon mustard
1/4 c. lemon juice
2 Tbs. butter
2 bananas, peeled
2 leeks, white stem only, julienne and fried (optional)

Combine honey, 1 c. wine, mustard and lemon juice in a saucepan and bring to simmer. Remove from heat. In an oven-proof skillet, melt butter and brown snapper for 1 minute on each side; remove from heat. Slice bananas at a slight angle and arrange on snapper fillets. Pour honey-mustard glaze evenly over bananas and fish. Place under broiler and cook until glaze bubbles and fish is flakey. Transfer snapper to plates. Add additional 1/2 c. wine to skillet and reduce liquid over medium-high heat. Pour sauce over fish and garnish with fried leeks. Makes 4 servings.