How To Make Pan-Braised Fish Filets - Best Recipe | Charleston Magazine

Ingredients

• 2 beeliner snappers, about 2 lbs. each
• Kosher salt
• Freshly cracked pepper
• 1 Tbs. vegetable oil
• 3 cloves garlic, minced
• 3 Tbs. minced shallot
• 2 Tbs. minced celery heart
• 1 cup dry white wine
• 1/2 cup fish stock, recipe follows
• 2 Tbs. minced flat-leaf parsley
• 1 Tbs. minced tarragon
• 3 Tbs. snipped chives
• 2 tsp. minced lemon zest
• 2 oz. cold unsalted butter, diced
• Fish bones and heads from your beeliner snappers, about 1 lb. (save the scraps to make the chowder)
• 1 Tbs. olive oil
• 1/4 cup chopped celery
• 1/2 cup chopped yellow onion
• 1/2 cup peeled and chopped carrot
• 1/2 cup dry white wine
• 2 sprigs fennel fronds
• Bouquet garni: 2 stems flat-leaf parsley, 4 sprigs thyme, and 1 bay leaf tied together with butcher's twine