Red Snapper with Green Peppercorn Sauce

• 1/4 cup clam juice bottled clam
• 1/4 cup white wine dry
• 1/2 cup heavy whipping cream
• 2 each red snapper fillets 6 oz. each
• 1 x salt
• 2 tablespoons butter, unsalted
• 2 teaspoons green peppercorns
• 1 x caper brine
• 1 x vinegar

1. Preheat oven to 400F (200C).
2. In a small saucepan combine the clam juice and white wine.
3. Boil over high heat until reduced to 1/4 cup, about 5 minutes.
4. Add the cream and continue to boil, stirring occasionally, until the sauce is reduced to 13 cup, about 10 minutes.
5. Keep warm over low heat.
6. Meanwhile, butter 2 pieces of foil large enough to wrap each fillet.
7. Place the fillets on the buttered foil, sprinkle lightly with salt and dot the fillets with butter.
8. Fold to seal the foil and place the packets on a baking sheet.
9. Bake in the middle of the oven for 12 minutes.
10. Just before serving, add the green peppercorns to the sauce.
11. Heat briefly to warm through.
12. Remove snapper from foil and place on warm plates.
13. Pour the sauce over the fish and serve hot.

clam juice, white wine, heavy whipping cream, red snapper, salt, butter, green peppercorns, caper brine, vinegar

Taken from recipeland.com/recipe/v/red-snapper-green-peppercorn-sa-33221 (may not work)