Years ago, my mother, a wonderful cook, had a recipe for a company dish: Breast of Chicken with Sauce Supreme. Boneless chicken breasts were coated with mayonnaise, rolled in dried bread crumbs and baked, then served with a white wine and mushroom cream sauce. It was the preparation of the chicken breasts which came to mind recently when I was preparing some fresh snapper, or rock fish, from our local Safeway. While I usually prepare Snapper Vera Cruz, this time I wanted a lighter, white-wine dish, and that’s when I thought of the chicken recipe.While I didn’t want to bake my fish, I thought the mayo would hold the Panko crumbs on the fish so I could saute it, so I heated two tablespoons of olive oil in a large, non-stick pan, rubbed the fish with the mayo–less than a tsp for each piece–and coated it with the Panko seasoned with pepper, and a my own blend of dried garlic, chives, onion and salt. After cooking a few minutes on each side at medium heat, it was mouth-wateringly crisp and brown and ready to serve, this time with the corn, tomato, avocado and onion salad (mentioned in a previous blog) and a non-oaked or very lightly oaked Chardonnay. With it I like the local Wedge Mountain or the Ryan Patrick, and also the Columbia Crest Grand Estates. www.wedgemountainwinery.com , www.ryanpatrickvineyards.com This is also my favorite way with halibut when I want a fried fish effect with little added fat and a crisp exterior. Considering the price difference right now: Oct. 8, halibut $12.99 at Costco and rockfish $3.99 at Safeway, the choice is easy. And the rockfish is fresh and mild. Just be sure you use needle-nose pliers or fish tweezers to remove the bones before cooking.