American Red Snapper and Kiwano Melon with Sautéed Chinese Melon and Lobster Mushrooms
In a small, hot sauté pan, sear the red snapper until golden brown, crisping the skin; reserve. Cut the Kiwano melon in half; scoop the insides into a mixing bowl. Add lemon juice and sugar; mix and reserve. Sear the Chinese melon and lobster mushrooms in a small sauté pan; add butter and brown evenly. Season with salt and pepper.
To Assemble and Serve:
Place the Chinese melon and lobster mushrooms in the center of a bowl; top with red snapper. Spoon the Kiwano melon over the top of and around the snapper. Garnish with baby sorrel and lemon oil.
2002 Mont Redon, Chateauneuf-du-Pape Blanc, Rhone Valley, France