Grilled Fish With Garlic White Wine And Butter Sauce Recipes

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Grilled Fish With Garlic, White Wine and Butter Sauce image

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Provided by pink cook

Categories Very Low Carbs

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry white wine
2 shallots, minced
2 garlic cloves, crushed and finely chopped
1/4 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
2 (8 ounce) white fish fillets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

In a small pot, whisk together white wine, shallots and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add 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 the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
Thanks for your reviews and suggestions to correct this recipe.

WINE SAUCE FOR SEAFOOD

Wine Sauce for Seafood image

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Provided by Nicole0615

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 17m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1 lemon, juiced
1 tablespoon fresh parsley

Steps:

Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g

GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE

Grilled Shrimp Marinated in Paprika, Garlic and Thyme with White Wine Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 shallot, sliced
4 cloves garlic, finely chopped
1 cup dry white wine
2 tablespoons heavy cream
2 sticks cold unsalted butter, cut into 1-inch pieces
1/4 cup finely chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper
1/4 cup canola oil
2 tablespoons Spanish paprika
6 cloves garlic, finely chopped to a paste
3 tablespoons finely chopped fresh thyme leaves
16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
Salt and freshly ground black pepper
Basil Oil, for drizzling

Steps:

For the white wine sauce:
Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
For the shrimp:
Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
Heat the grill to high.
Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE

Grilled Swordfish with Rosemary-White Wine Sauce image

Provided by Lisa Hardin

Categories Fish Low Carb Rosemary Grill Grill/Barbecue Bon Appétit Georgia

Yield Serves 4

Number Of Ingredients 7

Ingredients

4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
2 tablespoons olive oil
2 1/2 teaspoons chopped fresh rosemary
6 tablespoons minced shallots
6 tablespoons dry white wine
3 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 8 pieces

Steps:

Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat. Add remaining rosemary. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat. Season with salt and pepper.
Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.

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