Fish with Red Wine Sauce & Rose­mary Pota­toes

Rachael Ray Every Day - - Shop Talk -


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.


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