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Agave-Mustard Glazed Roasted Red Snapper with Bananas and Leeks

Serves: 4

Agave-Mustard Glazed Roasted Red Snapper with Bananas and Leeks   _ 1/2 cups dry white wine, divided
   ___ cup agave
   _ tablespoons Dijon style mustard
   ___ cup lemon juice
   _ pieces red snapper fillets (8 to 10 oz. each)
   _ bananas, peeled
   _ julienned leeks (white stem only), fried

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Combine 1 cup wine, agave, mustard and lemon juice; bring to simmer. Remove from heat. Brown snapper in skillet with metal handle 1 minute on each side; remove from heat. Slice bananas at a slight angle and arrange on snapper fillets. Pour agave-mustard glaze evenly over bananas and fish. Glaze under broiler or salamander. Transfer snapper to plate. Reduce leftover liquid in pan, adding 1/2 cup wine. Pour over fish and garnish with fried leeks.

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