Riesling Snapper

½ cup Riesling wine

3 ounces butter, cut into small pieces

1 clove garlic, chopped

4 (4 ounce) fillets red snapper

salt and ground black pepper to taste

1 cup sliced almonds

Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.

Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.