Poached Red Snapper with Papaya and Mango Sauce Vierge
"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger. More Healthy Fish Recipes
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February 2006
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Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Suggested Pairing
Argentina's flagship white grape, Torrontés, has a flowery scent and light, bright flavors that make it an ideal match for this poached red snapper with tropical fruit. This intriguing Muscat-like grape may be related to the Torrontés grape indigenous to northern Spain.