Snapper with Black Beans and Bok Choy

4.0
(1)
1 Review

The secret ingredient in the tasty sauce here is rosé, which combines perfectly with the flavors in this dish. 

By
Jonathan Waxman
Chef Jonathan Waxman
Jonathan Waxman

Jonathan Waxman is the chef of Jams and Barbuto in New York City. He's authored three cookbooks — The Barbuto Cookbook, A Great American Cook, and Italian, My Way — and appeared on food TV shows Top Chef Masters, Top Chef, MasterChef, and Recipe for Deception.

Food & Wine's Editorial Guidelines
Updated on January 1, 2016
Snapper with Black Beans and Bok Choy
Photo: © Con Poulos
Active Time:
40 mins
Total Time:
40 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 6 small heads of bok choy (1 pound), halved lengthwise

  • Kosher salt

  • Pepper

  • 1 tablespoon unsalted butter

  • 4 (5-ounce) skin-on red snapper fillets

  • 1 tablespoon fermented black beans

  • 1 garlic clove, thinly sliced

  • 1/2 cup dry rosé

  • 1 tablespoon dry sherry

  • 1 teaspoon low-sodium soy sauce

  • 1/2 teaspoon finely grated peeled fresh ginger

  • 1/2 teaspoon minced serrano chile 

  • 1/2 teaspoon toasted sesame oil

Directions

  1. 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.

  2. 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.

Originally appeared: January 2016

Related Articles

Whole Fish Drizzled with Hot Ginger-Scallion Oil
Whole Fish Drizzled with Hot Ginger-Scallion Oil
45 mins
original-201407-r-broiled-yellowtail-collar-with-daikon.jpg
Broiled Yellowtail Collar with Daikon
40 mins
Pescado con sofrito
Pescado con Sofrito 
1 hr 10 mins
Bacalhau à Gomes de Sá
Bacalhau à Gomes de Sá
2 hrs 30 mins
Cod with Fresh Tomato Sauce and Arborio Rice
Cod with Fresh Tomato Sauce and Arborio Rice
1 hr
Whole Fried Snapper with Cashew Nuoc Cham
Whole Fried Snapper with Cashew Nuoc Cham
1 hr 30 mins
Pan Seared Fish Fillet with Saffron and Sun-Dried Lime
Mahi Zafaroni (Pan-Seared Fish with Saffron and Dried Lime)
1 hr 35 mins
Poached Red Snapper with Papaya and Mango Sauce Vierge
Poached Red Snapper with Papaya and Mango Sauce Vierge
25 mins
Pla Phadcha (Thai Fried Fish with Spicy Chile Sauce)
Pla Pad Cha (Thai Fried Fish with Spicy Chile Sauce)
35 mins
Salmon with Gravlax Sauce
Salmon with Gravlax Sauce
Grilled Fish with Artichoke Caponata
Grilled Fish with Artichoke Caponata
45 mins
Snapper Zarandeado with Cal-Mex Spring Salad
Snapper Zarandeado with Cal-Mex Spring Salad
1 hr
Poached Salt Cod Salad with Sweet Peppers
Poached Salt Cod Salad with Sweet Peppers
13 hrs 25 mins
Card Placeholder Image
Caribbean Black Cod and Shishito Pepper Rundown
1 hr 45 mins
Extra Crispy Fried Fish
Fish Fry 
25 mins
Grilled Salmon with Dilled Mustard Glaze
Grilled Salmon with Dilled Mustard Glaze