Redfish with Anchovies and Thyme

Name: Redfish with Anchovies and Thyme
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 1 fat pat unsalted butter (approximately 1 tablespoon); 1 clove garlic, minced; 2 Tbsps olive oil, plus dribble of oil from anchovies; 12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on; 2 Tbsps sherry; 1 leave from 3 sprigs thyme

Redfish with Anchovies and Thyme might be just the main course you are searching for. Watching your figure? This gluten free, primal, and pescatarian recipe has 1252 calories, 248g of protein, and 22g of fat per serving. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up leaves from 3 sprigs thyme, olive oil, garlic, and a few other things to make it today. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked. I think those look best with the pearly pink skin uppermost.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Frying Pan

Aluminum Foil

When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce.

Ingredients you will need

Anchovies

Garlic

Fish Fillets

Olive Oil

Sauce

Cooking Oil

Equipment you will use

Wooden Spoon

Spatula

Frying Pan

Add most of the thyme leaves, then the sherry. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter.

Ingredients you will need

Thyme

Butter

Sherry

Equipment you will use

Wooden Spoon

Blender

Whisk

Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves.

Ingredients you will need

Thyme

Sauce

Fish

Serve with the chickpeas and tomato salad. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings. At any rate, I've found that a good rule of thumb.

Ingredients you will need

Chickpeas

Tomato

Equipment

Ingredients

Servings:

2fillets

anchovy fillets 1

fat pat unsalted butter (approximately 1 tablespoon)1clove

garlic, minced 2Tbsps

olive oil, plus dribble of oil from anchovies 12

fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on 2Tbsps

sherry 1leave

from 3 sprigs thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.