Ingredients

2 Red Snapper Fillets (thawed)

1 tbsp butter

2 Leeks, julienned

2 Shallots, finely diced

1 cup Belgium blond beer

1 cup fish stock

2 tomatoes, thinly sliced

salt and pepper

Preparation

  1. Preheat oven to 400 deg F. Melt butter in a deep pan (I used a dutch oven). Add leeks and cook 2-3 min. Add shallots and let sweat for another 3-4 min. Add beer, season, then add fish stock*. Reduce. *Beer can be replaced w/additional cup of fish stock for 2 total cups.

  2. Place fish fillets on top of leek/shallot mixture then place tomatoes attractively on top. Season fish and place into oven for 10-12 min.

  3. When finished, place fish on a plate, add a little piece of butter in the sauce to thicken & smooth. Check seasonings and pour on fish.

Serve immediately.