Redfish With Red Wine Sauce Recipe
Ingredients
| Red Wine Sauce | ||
| Shallots | 2 Large, minced | |
| Red wine | 1 Cup (16 tbs) | |
| Half and Half | 2 Tablespoon | |
| 8 tablespoons unsalted butter, cut into 1/2-inch chunks | ||
| 1/4 teaspoon each: salt, white pepper, and dried tarragon | ||
| 4 fillets redfish (about 6 oz each) | ||
| Peanut oil | 2 Tablespoon | |
| Chives | 1/4 Cup (16 tbs), garnish | |
Directions
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.
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.
Chef
