Servings: Serves 6
To make sauce: In a small saucepan, combine wine, lemon juice, vinegar, shallot, garlic and thyme. Bring to a boil; reduce heat to medium-high and continue to boil until reduced to 1/4 cup, 20 to 25 minutes. Reduce heat to medium-low and add butter, 4 tablespoons at a time, whisking until just melted. Butter should emulsify and thicken sauce slightly. (If the first batch melts too quickly and thins out sauce, turn heat to low, then continue.) Whisk in lemon zest, salt and pepper and set sauce aside.
To make rice: Meanwhile, in a 3-quart saucepan, melt butter over medium heat. Add onion, celery and garlic. Cook until softened, about 3 minutes. Stir in rice, green onions, tomatoes and parsley. Cook 2 minutes, stirring frequently. Stir in 1/4 cup water, chicken broth, salt and bay leaves, then bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove saucepan from heat and let stand.
To make fish: Preheat grill or grill pan; grease with olive oil. Brush snapper fillets with olive oil and sprinkle with Creole seasoning. Grill fillets over medium-high heat until opaque throughout, 2 to 3 minutes per side. Grill lemon wedges on medium-high heat until marked on both sides, about 30 seconds per side.
Reheat sauce over low heat. Do not allow it to simmer or the sauce will separate. Remove bay leaves from rice, then spoon rice onto plates. Top with snapper fillets and sauce. Garnish with grilled lemon wedges and parsley sprigs.
From the March 2006 issue of O, The Oprah Magazine
We Hear You!