| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Taste2 | 4 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Whole red snapper, cleaned |
| scaled | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Olive oil | ||
| 1 | lb | Ripe tomatoes, peeled |
| seeded | ||
| Juiced, and finely-diced | ||
| 1/2 | t | Lemon juice, plus |
| 1/4 | c | Lemon juice |
| 3 | T | Fresh oregano leaves |
| or 1 1/8 tspns dried | ||
| oregano | ||
| 1/8 | t | Chopped garlic, mashed to a |
| paste | ||
| 6 | Kalamata olives -, abt 2 | |
| oz pitted | ||
| 3 1/2 | Sticks Butter, cold | |
| 1/2 | c | Finely-minced shallots – |
| abt 12 large | ||
| 1 | c | Retsina, plus |
| 6 | T | Retsina |
| Fresh oregano sprigs or dry | ||
| branches for garnish |
INSTRUCTIONS
Prepare a hot charcoal fire. Season fish inside and out with salt, pepper and olive oil. In a small bowl combine tomatoes, 1/2 teaspoon of lemon juice, 2 teaspoons oregano leaves finely minced, and garlic paste. Season to taste with salt and pepper and mix well. Finely dice olives with 1/2 teaspoon oregano leaves, transfer to a small bowl and moisten with a few drops of olive oil. Prepare Beurre Blanc Sauce: In a heavy small saucepan melt 1/2 stick of butter over medium heat, add shallots and 2 tablespoons oregano and saute, stirring constantly until shallots are softened, about 5 minutes. Add remaining 1/4 cup lemon juice and 1 cup of Retsina, bring to a boil and reduce over high heat until only about 1 tablespoon of liquid is left. Add 1/4 cup of Retsina, reduce heat to low and add 1 tablespoon of cold butter. Incorporate butter with a whisk, moving pan on and off heat as necessary to melt butter to a creamy sauce. Continue to add butter, whisking, 1 tablespoon at a time, until 3 sticks have been incorporated. Strain sauce through a fine sieve into a clean saucepan; it will be fairly thick. Thin to desired sauce consistency with up to 2 tablespoons of remaining Retsina. Keep sauce warm over very low heat while you finish cooking fish. While sauce is reducing, place red snapper in a hinged grilling basket and grill 5 to 10 minutes per side, basting occasionally with olive oil and turning once, until just cooked through. When fish is done, divide into 4 fillet portions. Place each fillet in center of a warmed plate. Place tomato mixture in a sieve and squeeze out excess juice. Mound 3 spoonfuls of tomato evenly around border of each plate. Nestle a small spoonful of olive mixture against each mound of tomato. Rewarm sauce, if needed and spoon it around fish, tomatoes and olives. Garnish with oregano leaves or with a dried oregano branch. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4697 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-07-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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