![Snapper with Black Beans and Bok Choy](https://cdn.statically.io/img/www.foodandwine.com/thmb/JNpO7espmWOuKdpSo6kdmhUzky8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/RECIPE0116-XL-snapper-with-black-beans-and-bok-choy-0f85285849244eb3af89c004a68d587e.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil
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6 small heads of bok choy (1 pound), halved lengthwise
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Kosher salt
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Pepper
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1 tablespoon unsalted butter
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4 (5-ounce) skin-on red snapper fillets
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1 tablespoon fermented black beans
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1 garlic clove, thinly sliced
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1/2 cup dry rosé
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1 tablespoon dry sherry
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1 teaspoon low-sodium soy sauce
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1/2 teaspoon finely grated peeled fresh ginger
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1/2 teaspoon minced serrano chile
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1/2 teaspoon toasted sesame oil
Directions
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In a large skillet, heat 2 tablespoons of the olive oil. Add the bok choy; season with salt and pepper. Cook over moderate heat, stirring, until golden and crisp-tender, 5 to 7 minutes. Transfer to a platter. Wipe out the skillet.
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In the skillet, melt the butter in the remaining 1 tablespoon of oil. Season the fish with salt and pepper and add to the skillet skin side down. Cook over moderate heat until golden and crisp underneath, 3 minutes. Turn the fish and add the remaining ingredients to the skillet. Bring to a boil and cook, swirling the pan occasionally, until the sauce is slightly thickened and the fish is white throughout, 2 to 3 minutes longer. Spoon the sauce over the bok choy, top with the fish and serve.
Suggested Pairing
Suggested Pairing should read: Pair this dish with a full-bodied Alsace Pinot Gris.