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Poached Redfish with Wine Butter Sauce
| POACHED REDFISH WITH WINE BUTTER SAUCE | |
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4 fillets (5 oz. each)
5 tbsp. butter 4 green onion, white part only, minced 2 cloves garlic, minced 1/4 c. white wine 1/4 c. fish stock 1/2 tsp. dill weed 1 tbsp. parsley 1/4 lb. crawfish tails (optional) Juice of 1/2 lemon Salt and pepper
Fish at room temperature. Put a tablespoon of butter with onions, garlic, wine and stock in a shallow pan and bring to a boil. Reduce heat to simmer and add fish. Cover pan well and cook over low heat 6 to 8 minutes or until fish flakes. Put fish on warm plates. Add dill, parsley and crawfish tails. Increase heat to reduce the liquid by 2/3. Off the heat, swirl in the remaining butter a tablespoon at a time, making sure each addition is blended into sauce smoothly before continuing. Finish with salt, pepper and lemon juice.
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