WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET DELICATE FLAVOR AND THE CROSS-HATCHED PINK SKIN TURNS CRISP WITH PAN FRYING. FRIENDS BROUGHT FRESH LIMES FROM THEIR BACKYARD TREE AND I THOUGHT THIS SOUR CITRUS MIGHT MAKE A TART BUERRE BLANC FOR THE FISH. USUALLY, I MAKE A BUERRE BLANC IN A SEPARATE SAUCEPOT, BUT THE FISH COOKED SO WELL WITHOUT STICKING THAT I DECIDED TO COMPLETE THE PROCESS IN THE SAME PAN. FLECKED WITH FRESH CHIVES, IT IS INDEED A LUSCIOUS SAUCE.
