How to Make

• Ingredients for Golden Snapper:
• 4 (6-ounce) New Zealand Golden Snapper Fillets
• Salt and Freshly Ground Black Pepper
• 2 teaspoons Cajun Spice
• 2 tablespoons Olive Oil
• 4 tablespoons Unsalted Butter
• Thyme sprigs
• 1 Lemon
• Ingredients for Succotash:
• 1/2 cup Bulgur Wheat
• Kosher Salt, to taste
• Ground Black Pepper, to taste
• 4 tablespoons Olive Oil
• 1/2 Red Onion, diced
• 2 cloves Garlic, minced
• 1 small Zucchini, diced
• 2 cobs Corn, kernels removed
• 8 cherry tomatoes, cut in half
• 1/2 cup Fresh or Frozen Peas
• 1 Lemon
• 1 Persian Cucumber, diced
• 2 tablespoons Golden Raisins
• Fresh Herbs, to taste (Tarragon, Parsley, Basil)

• Directions for Golden Snapper:
• 1. Season the New Zealand Golden Snapper fillets with salt, pepper and Cajun spice.
• 2. Heat oil in a large pan over medium high heat and cook golden snapper for 3 minutes.
• 3. Flip each fillet and add butter and thyme sprigs.
• 4. When the butter melts, use a spoon to continuously baste each fillet until it's just cooked through.
• 5. Remove from heat. Cut the lemon in half and squeeze the juice on top of the fish.
• Directions for Succotash:
• 1. Add bulgur to a pot with 1½ cups of water. Season with salt and bring to a boil.
• 2. Once boiling, cover and reduce heat to a simmer. Cook until tender, about 12 minutes. Drain in a sieve and set aside in a bowl.
• 3. Heat the oil in a large pan over medium high heat.
• 4. Add the red onion and garlic and cook until the onion is soft.
• 5. Add in the zucchini and corn, season with salt and pepper, and cook until the zucchini is tender.
• 6. Add the cherry tomatoes and peas and cook until soft.
• 7. Remove the pan from the heat and add the reserved bulgur, juice from one lemon, diced cucumber, golden raisins and fresh herbs. Adjust seasoning as desired.
• Serve with a glass of award-winning Duck Hunter Marlborough Sauvignon Blanc.