Striped Bass With Sage And Red-wine Butter

Name: Striped Bass With Sage And Red-wine Butter
Prep time: 1 d 46 min
Cook time: 1 d 46 min
Total time: 1 d 46 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters canola oil; 1 teaspoons coarse salt, plus more to taste; 1 cloves garlic; 1 teaspoon freshly squeezed lemon juice; 355 milliliters Merlot or other soft red wine; 2 Tbsps ruby port; 680 grams farm-raised striped bass or red snapper fillets, skin-on, pin bones removed; 2 Tbsps red-wine vinegar; 79 milliliters lightly packed fresh sage leaves; 3 mediums shallots, finely chopped; 473 milliliters (4 sticks) unsalted butter; 473 milliliters Wondra flour

Striped Bass With Sage And Red-wine Butter might be just the main course you are searching for. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 1541 calories, 43g of protein, and 123g of fat. It is a good option if you're following a pescatarian diet. A mixture of ruby port, red-wine vinegar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 24 hours and 46 minutes.

Instructions

Heat a large, wide, deep-sided, heavy-bottomed skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil, swirling pan to coat. When oil is hot, reduce heat to medium and add fillets, skin side down. Cook until skin becomes crisp, 6 to 8 minutes, draining off fat as necessary. Carefully turn fish and continue cooking 1 to 2 minutes more, blotting skin side with paper towels.

Ingredients you will need

Fish