HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Cookbook

 

Braised Wreckfish with a Golden Pan Sauce
and Red Pepper-Saffron Aïoli

Serves 4 as a main course

Braised Wreckfish with a Golden Pan Sauce

Braising wreckfish in turmeric and wine creates a golden pan sauce that is beautifully complemented by Red Pepper-Saffron Aïoli. Serve with parsleyed potatoes and green beans or a shaved fennel salad.

  • Four 5-ounce wreckfish fillets,
         skinned
  • 1/3 cup ground turmeric mixed
         with 1 tablespoon kosher salt
  • 2 tablespoons refined peanut oil
         or another high-heat oil for frying
  • 2 tablespoons finely chopped onion
  • 1 cup dry white wine
  • 1/2 cup water or Fish Stock
         (page 26 of the book)
  • 1 tablespoon minced fresh chives
         or flat-leaf parsley
  • Red Pepper-Saffron Aïoli
         (recipe follows)

1. Roll the fillets of wreckfish in the turmeric mixture until well coated on all sides.

2. In a large, heavy ovenproof saute pan or cast- iron skillet, heat the oil over medium-high heat until shimmering. Carefully lay the wreckfish fillets in the pan, skin-side up. Cook for 1 to 2 minutes, then turn the fillets over, add the onion, and cook for 1 minute, or until the onion is sizzling and beginning to turn brown. Add the white wine and water or stock and simmer gently for about 5 minutes, or until the fish is almost opaque throughout.

3. Transfer the fish to 4 plates. Add the chives or parsley to the juices in the pan and cook to reduce to about 1/2 cup. Taste and adjust the seasoning and spoon Red Pepper-Saffron Aïoli evenly over the fish.

 

Red Pepper-Saffron Aïoli

Makes 3/4 cup

  • Large pinch of saffron threads
  • 2 or 3 garlic cloves
  • 1/4 teaspoon coarse sea salt, plus more to taste
  • Pinch of cayenne pepper or hot paprika
  • 1 large egg yolk
  • 1 teaspoon warm water
  • 3/8 cup olive oil
  • 3/8 cup refined peanut or another mild-flavored oil
  • 1 red bell pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar

1. In a small saute pan or skillet over medium heat, toast the saffron threads until they begin to curl, about 1 minute. Using a mortar and pestle, grind the garlic, saffron threads, the 1/4 teaspoon salt, and the cayenne or paprika to a smooth paste. Transfer the mixture to a bowl or a food processor. Add the egg yolk and water and whisk or process until smooth. While constantly whisking or with the machine running, gradually pour in the oils, starting with just a few drops at a time; as the sauce begins to thicken, add the remaining oil in a slow, fine stream. If the aioli becomes too thick, thin with a bit of warm water.

2. Cut the sides off the red pepper and shred the flesh sides on the large holes of a box grater; discard the skin. Drain the red pepper flesh well in a sieve. Whisk the lemon juice, vinegar, and bell pepper into the aïoli and season with salt to taste. It can be stored for several days in a clean jar in the refrigerator.

 
  • from:
  • Fish Forever
  • The Definitive Guide to Understanding, Selecting, and Preparing
    Healthy, Delicious, and Environmentally Sustainable Seafood
  • by Paul Johnson
  • Wiley 2007
  • Hardcover; 438 pages; US $34.95
  • ISBN 978-0-7645-8779-5 (076458779X)
  • Recipe reprinted by permission.

Buy Fish Forever

 

Fish Forever

 
 
 

This page created August 2007


FoodWine
The FoodWine
Main Page

 

Football Recipes
Football Party Recipes

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCrazy Cat Toys