More Red Snapper with Sweated Onions and Bok Choy

Remember the Mustard Roasted Snapper?  Well, I got more of that beautiful fish and try as I might to make something different, that gorgeous mustard sauce with the little crunch of shallot was just screaming my name. I had some baby bok choy and some beautiful farm fresh spring onions so I thought I’d combine them. During cooking, everything that can go wrong, did go wrong, but in the end it was still delicious.

Follow the recipe for the mustard sauce, cover and set aside.

Slice 4 large onions thinly into rounds.  Heat a large dutch oven on med. heat – add 1 tablespoon olive oil and 1/2 tablespoon butter in the pan and when it’s hot, add the onions and a big pinch of salt and begin to sweat.  My idea was to caramelize the onions, but there was so much moisture in them, that they were just never going to get brown. I decided that we love soft onions and moved on.

While the onion was cooking, I cleaned and chopped the bok choy.  Preheat the oven to 425 and prepare the snapper.  The last time I made this, my husband felt that there was too much sauce and it didn’t let the fish flavor shine through.  I disagreed completely, but decided to try it his way.  I brushed the fish lightly with the sauce, careful not to cross contaminate, and set the rest aside for spooning over the meal.

I put the fish in the oven and this wound up cooking for almost 25 minutes until it was cooked through.  I usually only cook snapper for 10-12 minutes, so make sure to check yours.  When it’s white and flakey it’s done.

When you put the snapper in the oven, add the bok choy to the onion.  Toss and cook for a minute or two and then shut off the flame.

If the fish takes longer than expected, you can always cover the veggies to keep them hot.

Pile your plate with onion and bok choy, lay a piece of fish on top and serve.  I love this mustard sauce and contend that I like it better smothered, but my husband prefers it this way.

Let me know what you think. Which way do you prefer it?

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