| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Sami | Cklive08 | 4 | Servings |
INGREDIENTS
| 2 | T | Minced shallot |
| 1 | t | Unsalted butter |
| 3 | T | Red Burgundy |
| 2 | T | Balsamic vinegar |
| 2 | t | Fresh lemon juice |
| 3/4 | c | Fish Stock, see * Note |
| or substitute chicken | ||
| broth | ||
| 1/4 | c | Evaporated skim milk |
| 1 1/2 | t | Cornstarch |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 59
Total Fat: 6.4g
Cholesterol: 56.5mg
Sodium: 1515.5mg
Potassium: 826.8mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 2.5g
Protein: 33.9g