Redfish With Red Wine Sauce
|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|
|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.