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Redfish With Red Wine Sauce

Grill.em's picture
  Red wine sauce 2 Tablespoon
  Shallots 2 Large, minced
  Red wine 1 Cup (16 tbs)
  Half and half 2 Tablespoon
  Unsalted butter 8 Tablespoon, cut into 1/2-inch chunks
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Redfish fillets 24 Ounce (Four 6 Ounce Fillets)
  Peanut oil 2 Tablespoon
  Minced chives 1⁄4 Cup (4 tbs) (For Garnish)

To prepare sauce, cook shallots and red wine in a small saucepan over medium heat until liquid has been reduced to about 3 to 4 tablespoons.
Strain and return liquid to saucepan.
Blend in half-and-half and continue cooking over low heat until warm.
Whisk in butter, a few chunks at a time.
Season with salt, pepper, and tarragon.
Brush redfish fillets with peanut oil.
Preheat stovetop grill.
Cook fillets over medium-high heat about 2 minutes per side or until fish is cooked, turning once.
Fish is done when it flakes easily when prodded with a fork and is opaque.
Spoon sauce onto a heated plate and set redfish on top of sauce.
Garnish with minced chives.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2113 Calories from Fat 1165

% Daily Value*

Total Fat 151 g231.7%

Saturated Fat 73 g365.2%

Trans Fat 0 g

Cholesterol 557.3 mg185.8%

Sodium 1182.2 mg49.3%

Total Carbohydrates 20 g6.8%

Dietary Fiber 0.69 g2.7%

Sugars 0.8 g

Protein 130 g260.5%

Vitamin A 86.2% Vitamin C 19.7%

Calcium 20.8% Iron 30.5%

*Based on a 2000 Calorie diet

Redfish With Red Wine Sauce Recipe