Steamed Pacific Snapper with Fennel & Tarragon*

4 snapper fillets (6 oz each)
1 C julienned fennel
2 oz julienned leeks
1/2 T chopped tarragon
2 C fish stock
2 tsp canola oil

Poach snapper in fish stock with chopped tarragon. Remove snapper when poached. Add julienne of fennel and leeks to the stock. Reduce in canola oil.

Pour over snapper and decorate with fennel leaves.