| 41. | Saute onion in oil until it begins to soften and brown.
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| 42. | Heat 4 tablespoons of the oil in a large saute pan.
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| 43. | Saute in a small pan in a little water until tender.
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| 44. | Warm the remaining butter in a saute skillet over high heat.
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| 45. | Add ginger and garlic and saute, stirring for 1 minute.
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| 46. | In saute pan over medium heat, warm 6 tablespoons oil.
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| 47. | Saute until leek is transparent and soft, about 5 minutes.
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| 48. | Add chicken and saute 2 minutes or until no longer pink.
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| 49. | Saute snapper skin-side down for four to five minutes.
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| 50. | Melt butter in large saute pan over medium-low heat.
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