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Sunday, January 3, 2016

Grilled Fish with Garlic, White Wine and Butter Sauce
























This is another simple fish dish, similar to the Salmon with Mashed Peas recipe I have posted in the past. This one is not as pretty, but I am sure you can make it prettier, depending on the fish, the sides, and the presentation. I have used sea bass and halibut, but any flaky white fish will do. This time I served it with steamed broccoli and a wild rice medley, but it would be just as lovely with a potato and asparagus, or your favorite veggie side. Enjoy!  

Juice and zest:

1 lemon

In a small pot, whisk together: 

lemon juice & lemon zest
1 cup dry white wine
2 small shallots, minced
2 cloves garlic, finely chopped

Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in: 

1/4 cup butter 

and whisk together. Add: 

1 Tbs. parsley 


and season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with lemon butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.

Sauce Ingredients
1 lemon, juice and zest of 
1 cup dry white wine
2 small shallots, minced
2-3 garlic clove, finely chopped
1⁄4 cup unsalted butter, room temperature
1 Tablespoon fresh parsley, finely chopped

Fish Ingredients
2 (8 ounce) white fish fillets
4 tablespoons extra virgin olive oil
1 teaspoon salt
1⁄2 teaspoon ground black pepper

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