From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.

INGREDIENTS for CHARDONNAY BUTTER SAUCE:

2 cups plus 1/4 cup Chardonnay

1/2 cup fresh lemon juice

2 tablespoons cornstarch

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

1 teaspoon salt

1/8 teaspoon white pepper

INGREDIENTS for SNAPPER:

2-1/2 cups pecan pieces, finely chopped

1/2 cup cornstarch

2 teaspoons salt

1 teaspoon white pepper

4 fresh snapper fillets (6 ounces each), skin removed

3 to 4 tablespoons olive oil
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Bowtie pasta, cooked al dente
Leeks, julienned and lightly steamed
Carrots, julienned and lightly steamed
Toasted pecan pieces

TO PREPARE:

Chardonnay Butter Sauce:  Combine 2 cups Chardonnay and all but 1 tablespoon of lemon juice in a saute pan.  Boil on high heat until liquid is reduced to one-half.  Blend cornstarch and 1/4 cup Chardonnay until smooth.  Add to boiling mixture.  Stir and simmer 5 minutes.  Turn off heat.  Whisk in butter piece by piece.  Whisk in reserved 1 tablespoon lemon juice.  Season with salt and pepper.  Set aside.

Pecan-Crusted Snapper: Combine pecans, cornstarch, salt, and pepper in a shallow dish.  Coat fillets by turning twice in pecan mixture and pressing lightly into fish.  Heat oil in large saute pan or skillet over medium-high heat.  Place fillets in pan.  Reduce heat to medium.  Cook 3 to 4 minutes on each side, or until done.  Remove from heat.

Place 1/4 cup sauce in center of each plate.  Place snapper on top of sauce.  Garnish with bowtie pasta, leeks, carrots, and pecan pieces.  Serve immediately.

SERVES: 4