
Ingredients

2 Tbsp. olive oil, plus more for greasing
6 (7-ounce) red snapper (or flounder or sea bass) fillets, skin removed
1 tsp Creole seasoning
2 lemons, cut into 6 wedges each
flat-leaf parsley sprigs, for garnish
Sauce
1 cup dry white wine
3/4 cup fresh lemon juice
1 tsp cider vinegar
1 tsp minced shallot
1 garlic clove, minced
1 tsp chopped fresh thyme leaves
24 Tbsp (3 sticks) cold, unsalted butter, cut into tablespoons
1/2 tsp grated lemon zest
1 tsp kosher salt
pinch of freshly ground pepper
Rice
4 Tbsp unsalted butter
1/2 medium onion, chopped
1 celery stalk, diced
3 small garlic cloves, minced
1 cup long-grain rice
4 green onions, thinly sliced
2 medium tomatoes, diced
1 Tbsp chopped flat-leaf parsley
1 (14-ounce) can chicken broth
1 tsp kosher salt
3 small bay leaves
Method
- Make the sauce. In a small saucepan combine wine, lemon juice, vinegar, shallot, garlic, and thyme. Bring to a boil; reduce heat to medium-high and continue to boil until reduced to 1/4 cup, 20 to 25 minutes.
- Reduce heat to medium-low and add butter, 4 Tbsp at a time, whisking until just melted. Butter should emulsify and thicken sauce slightly (If the first batch melts too quickly and thins out sauce, turn heat to low, then continue.) Whisk in lemon zest, salt, and pepper, and set sauce aside.
- Make the rice. In a 3-quart saucepan, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 3 minutes.
- Stir in rice, green onions, tomatoes, and parsley. Cook 2 minutes, stirring frequently.
- Stir in 1/4 cup water, chicken broth, salt, and bay leaves, then bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove saucepan from heat and let stand.
- Make the fish. Preheat grill or grill pan; grease with olive oil. Brush snapper fillets with olive oil and sprinkle with Creole seasoning. Grill fillets over medium-heat until opaque throughout, 2 to 3 minutes per side.
- Grill lemon wedges on medium-high heat until marked on both sides, about 30 seconds per side.
- Reheat sauce over low heat. Do not allow to simmer or sauce will separate. Remove bay leaves from rice, then spoon rice onto plates. Top with snapper fillets and sauce. Garnish grilled lemon wedges and sprigs.
Makes 6 servings.
Source: Chef Ralph Brennan
Today’s Comic

Filed under: Fish, Recipe Clipping, Rice, Sauce, Vegetable | Comments Off on Grilled Redfish with Red Rice and Lemon Butter Sauce