Red Snapper with Chowder Sauce

My dad came up this week and he and Aubrey went fishing for Red Snapper (the season started Monday). The product of their trip is in the picture below. Wowza! They caught several of these suckers, so we'll have lots of fish and sauce recipes to follow.


This recipe is adapted from Frank Sitt's Southern Table cookbook. He is a famous chef that has a couple of resteraunts in Birmingham, AL (where I'm from). His recipe is actually "Flounder with Clam Chowder Sauce," but we had red snapper, and I took out a ton of his sauce ingredients. The sauce still tasted like a chowder, but without clams, potatoes, etc.

Ingredients:
4 filets fresh fish (we used red snapper)
2 Tablespoons unsalted butter
1 shallot, finely minced
Several thyme sprigs
1 cup white wine
1/2 cup heavy cream

Directions:
Grill the fish about 7 minutes on each side on a medium-hot grill, or until flaky.
In a medium saucepan, melt butter over medium heat. Stir in the shallot and thyme. Cook, stirring occasionally, until the shallots are slightly softened and aromatic, about 2 minutes. Add the wine and reduce by half. Add the heavy cream; stir and keep warm. Take the sprigs of thyme out of the mixture.
Serve on top of the fish.