Name: Eric Ripert's Red Snapper and Morels in Port Reduction
Yield: 4 Servings
Ingredients: 2 cups 10-year-old Port; 2 cups Sherry vinegar; 4 6-ounce red snapper fillets; Kosher salt, freshly ground white pepper; ¼ teaspoon Chinese five-spice powder; 4 tablespoons vegetable oil, divided; 1 bunch asparagus, tips only, cut into 2-inch lengths; 1 pound fresh morels or other wild mushrooms, cut into bite-size pieces; 2 tablespoons thyme leaves; 5 tablespoons unsalted butter, divided; 4 teaspoons finely chopped fresh chives

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Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

Recipe notes