Snapper With Sage Marie

• 1/4 cup chopped fresh sage leaves plus extra for garnish
• 3 tablespoons fresh lemon juice plus extra to taste
• 1 tablespoon Vietnamese or Thai fish sauce
• 1 cup fresh morels (2 ounces)
• 3 tablespoons butter
• 1 1/2 cups half-and-half
• 2 tablespoons olive oil
• 4 red snapper fillets, with skin on
• Salt and freshly ground white pepper

1. Preheat oven to 400 degrees.
2. Puree sage, lemon juice and fish sauce.
3. Pour through a fine sieve and press to extract all the juice.
4. Discard solids.
5. Rinse, trim and thinly slice morels.
6. Saute in melted butter over medium heat until fragrant, about 5 minutes.
7. Add half-and-half and simmer until the sauce is thickened, about 10 minutes.
8. Heat oil in a large ovenproof skillet over medium-high heat.
9. Sprinkle snapper with salt and pepper and saute, skin side down, for 1 minute, pressing down with a spatula to keep skin flat.
10. Cook until skin is crisp, about 3 minutes.
11. Turn over, cook 1 minute, then place in oven for 3 minutes.
12. Stir sage liquid into the sauce and season to taste with salt, white pepper and lemon juice.
13. Place
14. Each fillet skin side up on a plate and pour sauce around each.
15. Garnish with sage leaves.

fresh sage, lemon juice, fish sauce, fresh morels, butter, olive oil, red snapper, salt

Taken from cooking.nytimes.com/recipes/1738 (may not work)