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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 red snapper head |
1 medium onion, sliced |
1/2 cup chopped fresh parsley |
4 sprigs fresh thyme, chopped |
1 1/2 quarts water |
1 1/4 cups chablis or other dry white wine |
1 (14 1/2-ounce) can whole tomatoes, drained and chopped |
juice of half a lemon |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/8 teaspoon red pepper |
3 sprigs fresh parsley, minced |
3 sprigs fresh thyme, minced |
3 cloves garlic, minced |
3 bay leaves, crumbled |
1/4 teaspoon ground allspice |
3/4 pound redfish fillets |
3/4 pound red snapper fillets |
1 1/2 cups finely chopped onion |
2 tablespoons olive oil |
lemon slices |
fresh parsley sprigs |
Directions:
1. Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.
2. Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.
3. Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.
4. Sauté chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.
5. Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.
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