Snapper And Mustard Sauce

• 2 8oz. yellowtail snapper filets
• 2 tbsp. fresh basil- chopped
• 2 tbsp. fresh parsley- chopped
• 1 oz corn oil
• 2 oz. Chablis or Chardonnay
• 1 tbsp. grain mustard
• 1 oz. fresh lemon juice
• 1 tsp. fresh chopped chives, dill or terragon
• 1 oz. heavy cream (not Half & Half)
• Kosher salt
• Fresh ground pepper

1. Sprinkle the filets with salt and pepper, then cover with the chopped parsley and basil.
2. place the vegetable oil into a saute pan on medium heat. Place the filets onto the hot pan herb side down. Shake the pan after about thrity seconds to keep the fish from sticking and saute on the side for about 1 1/2 minutes.
3. Turn the filets and cook for another minute or so, depending on the thickness. May add a little wine at this point if added moisture is needed. Remove to a warm plate.
4. Add the wine and lemon juice and reduce to half. Add the mustard and mix well. Then, add chives, salt, pepper, and cream. Heat approximately 1 minute and pour over fish. If filets are thick you can cook on first side then place pan in oven at 350 degrees for 2-4 minutes to finish cooking.

yellowtail snapper filets, corn oil, chablis, grain mustard, lemon juice, chives, heavy cream, kosher salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/snapper-and-mustard-sauce-50002394 (may not work)