Grilled Red Snapper, Preserved Lemon And Pernod Mashed Potatoes, And Sautéed Asparagus

• 5 red snapper whole
• Olive oil as needed
• Salt and pepper as needed
• 1 cup fresh lemon juice
• Preserved lemons
• 4 lbs. potatoes
• 1/4 cup pernod
• 1 lb. butter
• 1/2 cup heavy cream
• 1/2 cup chives
• 1/4 cup sour cream
• Salt and pepper as needed
• 3 lbs trimmed asparagus
• 2 tbsps. Butter
• 2 oz. olive oil
• 2 cups finely sliced scallions
• Salt and pepper as needed

1. Fillet the snapper and cut for 4 to 5 oz pieces leaving the skin on. Coat with olive oil and salt and pepper and grill fast until just done. Sprinkle with lemon juices and plate.
2. Boil potatoes until tender and drain. Add pernod to hot pot burning off the alcohol. Add butter and heavy cream. Let butter melt and add potatoes mashing until smooth. Add sour cream and chives and season to taste. Serve.
3. Add olive oil to hot pan and saute scallions quickly. Add blanched asparagus and butter and cook until desired doneness season to taste and plate.

red snapper, olive oil, salt, lemon juice, lemons, potatoes, ubc, butter, heavy cream, chives, ubc, salt, trimmed asparagus, butter, olive oil, scallions, salt

Taken from www.epicurious.com/recipes/member/views/grilled-red-snapper-preserved-lemon-and-pernod-mashed-potatoes-and-sauteed-asparagus-50000883 (may not work)