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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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