Author: Nils Bernstein
Recipe by: David Burke, owner/ executive chef, Woodpecker by David Burke, New York City
Pan-Roasted Snapper with Maitake Mushrooms
- 4 tablespoons butter
- 1 butternut squash peeled, seeded and diced
- Salt to taste
- 1½ pounds maitake mushrooms torn into 8 pieces
- 2 shallots minced
- 4 cloves garlic minced
- 3 Bartlett pears peeled, cored and diced
- 1 teaspoon cracked black peppercorns
- 1 teaspoon pink peppercorns crushed
- 4 tablespoons extra-virgin olive oil
- 4 boneless skin-on snapper fillets
- Lemon or lime wedges for serving
- Heat oven to 250˚F. Melt 1 tablespoon butter in large sauté pan over medium heat. Add squash. Cover and cook, stirring occasionally, until tender, about 20 minutes. Season with salt, to taste. Transfer squash to baking sheet, and keep warm in oven.
- In same pan, place 2 tablespoons butter and increase heat to medium-high. Add mushrooms, shallots, garlic and salt, to taste. Cook, stirring occasionally, until mushrooms start to crisp, about 5 minutes. Transfer to oven to keep warm.
- Melt 1 tablespoon butter in large sauté pan over medium-high heat. Add pears and peppercorns. Cook until pears are falling apart, about 4 minutes.
- Warm olive oil in large sauté pan over medium-high heat. Add snapper, skin-side down. Cook, without moving, for 4 minutes. Flip and cook 2 minutes, or until cooked to desired doneness.
- Divide pears among 4 plates, and top with fish. Arrange squash and mushrooms alongside snapper.
Pair It: Stasis 2016 Murmur Vineyard Viognier (Santa Maria Valley). Mark Bruner, general manager/sommelier at Woodpecker, suggests a rich Viognier to stand up to the hearty ingredients. This bottling has aromas of ripe pear that echo those on the plate, while bright, citrusy edges of lime juice and flashes of toast provide balance.