b'I N G R E D I E N T S Fish in Red Wine SaucePesce alSugo di Vino RossoRed Wine Sauce 6 fish fillets, skinless andMake the Red Wine Sauce and keep warm.boneless, (68 ounces each, about 12 inches thick), salmon, Chilean seaMix together the salt, pepper, garlic powder, onion powder and paprika. bass or halibut Sprinkle the mixture evenly on each side of the 6 fillets. teaspoon salt teaspoon pepper Add the oil to a large nonstick saut pan and cook over high heat for 2 toteaspoon garlic powder 3 minutes until it starts rippling. Add the fillets one at a time, reduce the heat toteaspoon onion powder medium, and cook for about 2 to 2 minutes. Turn the fillets and cook for 3 moreteaspoon paprika minutes. Using a sloed spatula, transfer the fillets to a tray lined with paper, and 4 tablespoons extra-light olive oil cover with foil.1 tablespoon buer pound diced and brownedAdd the buer to a small saut pan and cook over medium heat until melted. Add slab bacon or pancea (reserved from thethe browned bacon and gently reheat the bacon for a minute or two.Red Wine Sauce)Braised Baby Bok Choy Place a serving of the Red Wine Sauce on the boom of each serving dish, place afish fillet on top, and decorate with a few pieces of the browned bacon. Serve with Braised Baby Bok Choy.43'