| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Sami | Cklive08 | 4 | servings |
INGREDIENTS
| 2 | tb | Minced shallot |
| 1 | ts | Unsalted butter |
| 3 | tb | Red Burgundy |
| 2 | tb | Balsamic vinegar |
| 2 | ts | Fresh lemon juice |
| 3/4 | c | Fish Stock; see * Note |
| (or substitute chicken broth) | ||
| 1/4 | c | Evaporated skim milk |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Chopped fresh tarragon leaves or small |
| Chives | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | Pieces Striped bass or black sea bass fillet | |
| With skin -; (4 oz ea) |
INSTRUCTIONS
* Note: See the "Fish Stock" recipe which is included in this collection. Prepare grill. In a heavy saucepan saute shallot in butter over moderate heat until softened. Add Burgundy, vinegar, and lemon juice and boil until reduced to a glaze. Remove from heat. In another heavy saucepan whisk together Fish Stock or broth and 2 tablespoons evaporated milk just to a simmer. In a cup stir together cornstarch and remaining 2 tablespoons milk and whisk into stock mixture. Simmer 1 minute, whisking occasionally, and whisk into shallot mixture. Bring sauce to a boil, whisking, and whisk in tarragon and salt and pepper to taste. Keep sauce warm. (Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat before serving.) Pat fish dry and season with salt and pepper. Grill fish, flesh-side down first on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until just cooked through. (Alternatively, brush a hot well-seasoned ridged grill pan with oil and grill fish over moderately-high heat.) Serve fish with sauce. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9136 broadcast 05-26-1998) 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 11-22-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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