Fish with Red Wine Sauce & Rosemary Potatoes
Not only can fish pair with red wine, it’s good cooked with red, too.
11/2 lb. small round white- or yellow- skinned potatoes, halved Salt About 2 tbsp. olive oil 2 tbsp. butter 1 large clove garlic, crushed Pepper 4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tbsp.)
1 tbsp. olive oil 1 large shallot, finely
chopped 1 clove garlic, grated 1 large fresh bay leaf
Salt and pepper 11/2 cups Pinot Noir or other light- to mediumbodied red wine 1/2 cup seafood stock
or clam juice 2 tbsp. butter
4 red snapper or black bass fillets (6 to 8 oz. each) Salt and pepper About 2 tbsp. olive oil Finely chopped fresh chives, for garnish ■ Place a rack in the center of the oven; preheat to 550° (or as high as your oven will go). Alternatively, preheat the broiler.
■ Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.
■ Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.
■ For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about 2 minutes. Add the wine and stock. Boil over high heat until reduced to 1/2 to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.
■ While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin-side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter.
■ Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.
SORRY, WINE POLICE, I DRINK RED WITH EVERYTHING, INCLUDING FISH. — RACH