Red Snapper Fillets With Thyme and Yellow Pepper

• 6 red snapper fillets
• 2 tablespoons balsamic vinegar
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons unsalted butter
• 6 scallions cut on the bias
• 3 shallots, minced
• 3 tablespoons fresh thyme leaves
• 1 teaspoon red-pepper flakes
• 1 cup fish stock or bottled clam juice
• 1/2 cup dry white wine or vermouth
• Coarse salt and freshly ground pepper to taste
• 1 clove garlic, coarsely chopped
• 2 shallots, coarsely chopped
• 2 yellow peppers, seeded and coarsely chopped
• 3/4 cup fish stock or bottled clam juice
• 1/2 cup dry white wine or vermouth

1. Preheat oven to 400 degrees
2. Wipe the fillets dry and sprinkle with vinegar and oil.
3. Set aside.
4. Make the yellow pepper sauce.
5. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft.
6. Puree in food processor, season, set aside.
7. Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers.
8. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes.
9. Place the fish on top, add the stock, wine, salt and pepper.
10. Bake 10 to 15 minutes, or until fish is cooked.
11. Remove snapper fillets from baking pan and place on a heated serving dish.
12. Add cooking juices to the yellow pepper sauce and reduce until thickened.
13. Correct seasoning and pour into a heated sauceboat.
14. Sprinkle the fish fillets with the remaining thyme and serve.

red snapper, balsamic vinegar, peanut, unsalted butter, scallions, shallots, thyme, redpepper, fish stock, white wine, salt, clove garlic, shallots, yellow peppers, fish stock, white wine

Taken from cooking.nytimes.com/recipes/9922 (may not work)