with Baby Bok Choy, Acacia Honey-Lime Broth and Licorice-Herb Salad

Christophe Gerard, chef de cuisine, Farm at Carneros Inn

2 Tai snapper, approximately 1.5 pounds each, cut into 4 fillets

1 pound baby bok choy, blanched

2 ounces Thai basil, chiffonade (thin strips)

2 ounces minced shallots

3 Tbsp. grapeseed oil

2 ounces petite licorice salad (a mix of chervil, Thai basil, fennel tops)

Zest from 1/4 lime

1 ounce acacia honey

2 ounces fresh lime juice

2 ounces fish stock

3 ounces butter

1 Tbsp. tangerine oil (available at specialty food stores)

Season the snapper on both sides with salt and white pepper.

Warm the sauté pan until hot, then pour in the grapeseed oil. Sauté snapper skin side down until it is crisp. Cook the fish on one side only to avoid overcooking.

Sweat the shallots in butter until translucent, then add the blanched baby bok choy and sauté for 2 minutes. Season with salt and white pepper and add the freshly sliced Thai basil and toss with grated lime zest. Set in the middle of the plate. Place the snapper fillets on top of the bok choy.

Bring to a boil the honey, lime juice and fish stock, then add butter to emulsify. Season with salt and white pepper and drizzle sauce around the fish.

Season the petite licorice salad with the tangerine oil and salt, and top the fish with the salad.

Serve hot.

Serves 4