RECIPE

Rachael’s Fish With Red Wine Sauce And Rosemary Potatoes

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

“Not only can fish pair with red wine,” Rach says, “it’s good cooked with red, too.”

Adapted from Rachael Ray Every Day, January/February 2018.

Ingredients

For the potatoes:
  • 1 ½ pounds small round white- or yellow- skinned potatoes, halved
  • Salt
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 large clove garlic, crushed
  • Pepper
  • 4 sprigs fresh rosemary, leaves stripped and finely chopped (about 2 tablespoons)
For the sauce:
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 1 clove garlic, grated
  • 1 large fresh bay leaf
  • Salt and pepper
  • 1 ½ cups nero d’avola or other light-to-medium-bodied red wine
  • ½ cup seafood stock or clam juice
  • 2 tablespoons butter
For the fish:
  • 4 red snapper or black bass fillets, 6 to 8 ounces each
  • Salt and pepper
  • 2 tablespoons olive oil
  • Finely chopped fresh chives, for garnish

Preparation

For the potatoes, place a rack in the center of the oven; preheat to 550°F (or as high as your oven will go.) Alternatively, preheat the broiler.

Place the potatoes in a large saucepan. Add enough cold water to cover the potatoes. Bring to a boil over high heat. Salt the water and cook the potatoes until just tender on the outside but not quite cooked through, about 8 minutes. Drain the potatoes.

Meanwhile, line a rimmed baking sheet with parchment paper. In a large skillet, heat the oil, about two turns of the pan, over medium. Add the butter and garlic. Cook, stirring often, until fragrant, 2 to 3 minutes. Add the potatoes and toss until coated. Arrange the potatoes, cut-side up, on the baking sheet; season with salt, pepper, and the rosemary. Roast or broil the potatoes until crisp, 10 to 12 minutes.

For the sauce, in a saucepan, heat the oil, one turn of the pan, over medium-high. Add the shallot, garlic, and bay leaf; season with salt and pepper. Stir until softened, about two minutes. Add the wine and stock. Boil over high heat until reduced to ½ to 1/3 cup, about 15 minutes. Whisk in the butter. Remove from heat. Discard the bay leaf.

While the sauce is reducing, make the fish: Heat a large cast-iron or nonstick skillet over medium-high. Season the fish with salt and pepper. Add the oil, about two turns of the pan, to the skillet. Add the fish, skin side down. Cook, pressing the fish with a spatula, until the skin is flat and crisp, 4 to 5 minutes. Turn the fish and cook until just opaque in the center, about 2 minutes more. Transfer to plates or a platter.

Spoon the red wine sauce over the fish. Top with chives. Serve with the potatoes.

What's Fresh from @RachaelRay

Rachael Ray