FISH IN RED WINE SAUCE
I saw this on Nick Stellino's show and had to make it. Unfortunately I couldn't find the recipe anywhere, and he's really vague on quantities, so I sort of guessed and improvised, and it turned out awesome. quantities are fuzzy, i sort of guessed at what I used.
Provided by anne 2
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in pot over medium heat. Add garlic, onion, red pepper, celery, carrot bay leaves, herbs, and sauté for a few minutes until softened. You can also use bacon fat here -- I didn't.
- Add red wine; reduce by ½ (this will take about 15-20 minutes, maybe). Add chicken stock; cook 35-40 minutes until "glazed" (in Nick Stellino's words -- I found that it just looked well combined and nice). It will reduce a bit, too.
- Strain sauce; reduce some more (I found this step unnecessary; it had reduced quite a bit cooking with the stock). Combine butter and flour. In stages, whisk in the butter/flour mixture until sauce is the proper consistency (you want it to be a little thickened -- just imagine it on a plate with salmon. you will probably use all of the mixture). Whisk until butter is melted before adding more. Add just a bit of butter for a sheen, if desired.
- Heat light olive oil in pan over medium-high heat. Mix salt, paprika, onion and garlic powders. Coat one side of salmon filet with spice mix; place in pan spice side down. Sprinkle other side of fish with spice mix. Cook until seared (maybe 2-3 minutes each side, depending on thickness); salmon will have a wonderful crust. Flip and cook until other side is seared. If you like your salmon more done, you can cook longer, but the absolute worst is to have it overcooked, and it will cook a bit after you remove it from the pan. Seriously, you're not gonna die from some slightly rawish salmon. This whole searing salmon thing is not something I'd done before, and it's a fantastic way to prepare it. The fats and sugars ooze out and combine with the spice rub to make this just perfect crust.
- To serve, coat plate with red wine sauce; add salmon filet. Add veggies -- Mr. Stellino added steamed, sauteed baby bok choy; I found broccoli works well too with that sauce. Add mashed potatoes if you're into starch. Anything else will absorb too much of the sauce. Serve with glasses of the same wine you used in the sauce.
- Note: another thing Mr. Stellino did was to chop and fry up some slab bacon (apparently this kind he gets is as expensive as foie gras -- it made me want to eat bacon, and i am a vegetarian except for fish), and sprinkle some on top of the salmon when done. This is not necessary but might add some nice flavor.
Nutrition Facts : Calories 749, Fat 35.2, SaturatedFat 8.2, Cholesterol 184.2, Sodium 2185.7, Carbohydrate 15.5, Fiber 0.9, Sugar 4.3, Protein 67.6
COD IN RED WINE
Steps:
- Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook).
- Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup.
- Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart).
- Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons.
RED WINE SAUCE
Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/3 cup
Number Of Ingredients 3
Steps:
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
WINE SAUCE FOR SEAFOOD
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
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
FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)
Provided by Craig Claiborne
Categories project, soups and stews
Time 52m
Yield About 1 3/4 cups
Number Of Ingredients 11
Steps:
- Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
- Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams
FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cook fish stock down until reduced by half. Set aside.
- Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
- Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
- Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
- Transfer fillets, 2 at a time, to 4 individual heated serving plates.
- Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
- Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1157 milligrams, Sugar 2 grams, TransFat 1 gram
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
RED WINE SAUCE FOR FISH
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses several ingredients that come from other recipes I have posted separately.
Provided by Sheynath
Categories Very Low Carbs
Time 40m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
- Stir in the remaining ingredients and heat through, about 2 minutes.
- Serve over salmon or other fish as desired.
Nutrition Facts : Calories 27.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.6, Sodium 94.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.5, Protein 1.7
More about "red wine sauce for fish recipes"
FISH AND RED WINE SAUCE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category 30-minute Meals
- 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.
FISH IN RED WINE BUTTER SAUCE RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (2)Category SeafoodServings 2Total Time 40 mins
RACHAEL'S FISH WITH RED WINE SAUCE AND ROSEMARY POTATOES
From rachaelrayshow.com
FISH IN RED WINE SAUCE - BIGOVEN.COM
From bigoven.com
EASY & DELICIOUS RED WINE REDUCTION SAUCE RECIPE
From awgprivatechefs.com
RED WINE SAUCE | SIDES AND SAUCES RECIPES | JAMIE MAGAZINE
From jamieoliver.com
FISH WITH RED WINE SAUCE & ROSEMARY POTATOES | RECIPE | RED …
From pinterest.com
RED WINE SHALLOT SAUCE RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
20+ SAUCES FOR FISH | ALLRECIPES
From allrecipes.com
SALMON WITH RED-WINE SAUCE RECIPE - QUICK FROM …
From foodandwine.com
FISH IN RED WINE SAUCE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST RED WINE VINEGAR SAUCE FOR FISH RECIPES | YUMMLY
From yummly.com
RED WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
RED WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
RED WINE BRAISED BEEF | RICARDO
From ricardocuisine.com
RED WINE SAUCE | RICARDO
From ricardocuisine.com
RED WINE SAUCE - CRAVING TASTY
From cravingtasty.com
PAN SEARED HALIBUT RECIPE WITH RED WINE REDUCTION SAUCE
From thespruceeats.com
10 QUICK FISH SAUCES | FOOD & WINE
From foodandwine.com
FISH WITH WHITE WINE SAUCE | RECIPETIN EATS
From recipetineats.com
FISH IN RED WINE SAUCE – POTSANDPANS
From potsandpans.com
SALMON WITH RED-WINE SAUCE RECIPE | MYRECIPES
From myrecipes.com
RACHAEL'S FISH WITH RED WINE SAUCE AND ROSEMARY POTATOES
From rachaelray.com
RED WINE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST SAUCE FOR REDFISH RECIPES | YUMMLY
From yummly.com
10 BEST RED WINE VINEGAR SAUCE FOR FISH RECIPES - YUMMLY
From yummly.co.uk
FISH RECIPE: HADDOCK FILLET WITH RED WINE | RECIPE CORNER
From catalinalinkava.wordpress.com
FRANK'S NEW ORLEANS TROUT & REDFISH SAUCE PIQUANTE RECIPE
From louisianaseafood.com
SALMON WITH RED-WINE SAUCE - FISH RECIPES - DELISH
From delish.com
HOW TO MAKE RED WINE SAUCE: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
RED WINE SAUCE OVER BAKED SOL FISH RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
ROAST MONKFISH FILLET WITH RED WINE SAUCE RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
FISH IN RED WINE SAUCE - ANOLON COOKWARE
From anolon.com
SALMON WITH RED WINE SAUCE RECIPE | RECIPES.NET
From recipes.net
BASIC RED WINE SAUCE FOR BEEF OR LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS
From reluctantgourmet.com
HOW TO PAIR RED WINE WITH FISH - WINE ENTHUSIAST
From winemag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love