Delectable Fish in Red Wine Sauce Recipe
Welcome to my recipe for Fish in Red Wine Sauce! Are you tired of the same old seafood dishes and looking for something new and exciting to serve at your next dinner party? Look no further! This recipe is a game-changer that will have your taste buds singing with delight.
There’s nothing quite like a perfectly cooked piece of fish paired with a rich, flavorful sauce. This dish has all the right elements – tender salmon or tuna fillets, swimming in a classic red wine sauce that is both savory and satisfying.
As an experienced chef and lover of seafood, I can assure you that this recipe is not only delicious but easy to make. With simple ingredients and straightforward instructions, this dish is perfect for any home cook – whether you’re a beginner or an expert in the kitchen.
So come along with me on this culinary journey as we explore the flavors and textures of Fish in Red Wine Sauce. Your family and friends will thank you for it!
Why You’ll Love This Recipe
Are you looking for a seafood dish that is not only flavorful but also easy to prepare and impressively delicious? Look no further than this Fish in Red Wine Sauce recipe! The combination of succulent salmon or tuna fillets, fresh vegetables, and rich red wine sauce creates an unforgettable meal that is perfect for any occasion.
This dish is perfect if you’re looking for a recipe that’s both fancy and effortless. Not only is it easy to make, but the ingredient list is short and the process is straightforward. All you need to do is pan-sear the fish, sauté some veggies, boil red wine with herbs and spices, and then cook everything together in one pan. Trust me, the result will be a restaurant-quality meal without breaking a sweat!
What sets this recipe apart from others is the special red wine sauce that gives depth of flavor to the fish. The combination of red wine, fresh herbs like rosemary and thyme, bay leaves, garlic and onions add great complexity to the dish making it so much better than your average fish recipe.
Not only does this dish taste wonderful and impressive when it comes to taste, it’s also quite versatile. You can easily substitute the type of fish you use based on availability or personal preference, making this recipe perfect for any seafood lover. Plus, it pairs well with an array of sides such as roasted potatoes or steamed broccoli.
Overall, this Fish in Red Wine Sauce recipe is a surefire way to impress guests or simply enjoy an elevated meal at home. Don’t miss out on the amazing flavors that come with each bite. Give it a try today!
Ingredient List
Here’s a list of all the ingredients you’ll need to make this delicious fish in red wine sauce recipe. Don’t forget to check your pantry and fridge to see if you have everything, so that you don’t miss out on any important details:
- Salmon fillets – You can also use other varieties such as tuna, halibut or cod
- Light olive oil
- Flour
- Butter
- Red Wine (use a good quality one)
- Bay leaves
- Carrots – finely chopped
- Celery ribs – finely chopped
- Bacon fat
- Red pepper flakes
- Garlic powder
- Paprika
- Onion powder
- Fresh herbs like rosemary or parsley
- Onion – diced
- Garlic cloves – minced or grated
- Extra virgin olive oil
- Salt and black pepper
Most of these are pantry staples, but make sure you have everything so you can start cooking some delicious fish in red wine sauce.
The Recipe How-To
Step 1: Preparing the Fish
Before starting to prepare the red wine sauce, we need to get the fish ready for pan-searing. Pat dry salmon fillets with a paper towel and generously season them on both sides with garlic powder, onion powder, paprika, and salt.
Step 2: Pan-Searing the Fish
Heat up some light olive oil in a large pan over medium-high heat. Once heated, add the seasoned fish fillets flesh side down and cook for 4-5 minutes until golden brown. Flip the fish and cook for another 2 minutes. Take out the fish from the pan and set aside.
Step 3: Making the Red Wine Sauce
In the same pan, lower the heat to medium and add a tablespoon of butter along with 1/3 cup of red wine. Scrape all brown bits from the bottom of the pan for added flavor. Add two bay leaves, chopped carrot, diced celery rib, a pinch of red pepper flakes, some freshly chopped herbs (e.g., rosemary, thyme), finely minced onion, and two grated garlic cloves.
Sauté for about 3 to 4 minutes or until onion becomes translucent. Gradually pour in another 1/2 cup of red wine while stirring constantly to avoid any lumps from forming. Boil for a minute until slightly reduced.
Step 4: Simmering and Finishing Touches
Add one tablespoon of flour into the pan and stir continuously to blend in with the other ingredients. Pour some water (around a cup) into it to make it looser sauce; add salt, pepper, and dried herbs like oregano, rosemary, or thyme.
Allow it to simmer over low heat for about 10 minutes or until it becomes thicker. When the sauce thickens up, pour it over the fish fillets and let it rest for a minute or two before serving.
Step 5: Plating and Serving
Garnish with fresh herbs and serve with your choice of sides such as mashed potatoes, roasted vegetables, or a green salad. Remember to pour extra red wine sauce over the fish when serving.
Substitutions and Variations
There are several ways to customize this fish in red wine sauce recipe to your own liking. Here are some substitutions and variations you can try:
– Fish: Instead of salmon fillets, you can use other types of fish such as cod, tuna, or seared halibut.
– Wine: You can use any type of red wine you prefer for the sauce recipe. A good option would be Nero d’Avola, an Italian wine with a deep ruby color and fruity notes.
– Vegetables: The vegetables used in the recipe can also be changed. If you don’t like carrots or celery, you can add other veggies like mushrooms, zucchini or bell peppers.
– Herbs: Use any combination of fresh herbs you like to add flavor to the dish. Rosemary works great with red wine sauce, but thyme would also complement the flavors well.
– Butter Sauce: If you want a richer version of the recipe, swap olive oil for butter in the cooking process. A buttery salmon recipe pairs well with steak as opposed to seafood dishes.
Overall, these substitutions offer unique ways to add your own touch to the recipe and make it suitable for your tastes. Experimenting with different variations will enable you to find the best options that suit your palate and dietary needs.
Serving and Pairing
When it comes to serving and pairing this Fish in Red Wine Sauce Recipe, there are plenty of options to consider. The rich flavors of the wine and fresh herbs are perfectly balanced with the tender and flaky fish, making this dish a great option for any seafood lover.
For the perfect meal, serve your Fish in Red Wine Sauce with a side of rice or roasted potatoes, drizzled with extra virgin olive oil and seasoned to perfection with garlic and onion powder. You may also want to add some steamed vegetables such as carrots or celery rib to make sure you’re getting all the essential nutrients in one delicious meal.
To pair it with wine, you can complement the fish red wine sauce with a full-bodied red wine such as Nero d’Avola. The earthy notes in this Sicilian grape will do wonders in bringing out the flavors of your dish. Alternatively, you can also opt for white wine, like a crisp Chardonnay or Sauvignon Blanc that goes well with seafood dishes.
Overall, this Fish in Red Wine Sauce recipe is a great choice for a special dinner event or just an intimate meal at home. Serve it alongside your favorite sides and wine pairing for a truly delightful experience.
Make-Ahead, Storing and Reheating
One of the great things about this Fish in Red Wine Sauce Recipe is that it can be made ahead, making it an ideal choice for busy weeknights or entertaining guests. To make it ahead, simply prepare the recipe as directed, then let it cool to room temperature before storing it in an airtight container in the refrigerator for up to 3 days.
When you’re ready to serve the dish, reheat the fish and sauce gently in a covered pan over low heat. If the sauce has thickened too much after being refrigerated, you can thin it out with additional red wine or chicken broth until it reaches your preferred consistency once again.
Another option for reheating is to use the microwave. Simply transfer portions of the dish to a microwave-safe dish and heat in 30-second intervals until heated through, stirring occasionally.
If you have leftover fish and sauce that you don’t plan on eating within 3 days, you can freeze them for later consumption. To do so, allow the dish to cool completely before transferring portions of it into freezer-safe containers or plastic bags. When stored in this way, the fish and sauce should last for up to 3 months in the freezer.
When thawing frozen portions of this Fish in Red Wine Sauce Recipe, transfer them to the refrigerator about 24 hours before reheating them. This will allow them to thaw slowly and safely while preserving their flavor and texture.
In summary, this recipe gives you the flexibility to make-ahead and store this delicious dish so that cooking dinner won’t be a hassle with every meal. You can enjoy its rich taste without sacrificing time or effort.
Tips for Perfect Results
For the perfect results of this fish in red wine sauce recipe, there are a few tips and tricks to keep in mind. These will help you achieve the perfect balance of flavor and texture that will make your dish stand out amongst others.
Firstly, be sure to generously season the fish fillets with garlic powder, onion powder, paprika, salt, and red pepper flakes before pan-searing them. This will add a depth of flavor to the fish that will pair perfectly with the red wine sauce.
Secondly, when making the red wine sauce, use good quality wine. This is not a recipe where you want to use cooking wine; instead, opt for a bottle that you would be happy to drink on its own. A great option is Nero d’Avola as it adds a richness and depth to the sauce.
Thirdly, take your time when reducing the sauce. The longer you simmer the sauce over low heat, the more concentrated its flavors become. Be patient as this will ultimately result in a more flavorful and rich sauce.
Finally, don’t be afraid to play around with the recipe by substituting different types of fish or adding more ingredients like fresh herbs or diced tomatoes. The beauty of this recipe is its versatility and ability to pair well with a variety of seafood dishes.
With these tips in mind, your fish in red wine sauce will undoubtedly be a highlight on any dinner menu.
FAQ
As a sommelier, I understand that cooking with wine can sometimes bring some questions to the table. Here are some frequently asked questions about the Fish in Red Wine Sauce recipe and my suggestions for making any necessary adjustments to ensure perfect results every time.
What fish goes best with red wine?
When it comes to red wines such as Pinot Noir, Merlot, or Zinfandel, they can make an excellent pairing with fish dishes like salmon and tuna. The juicy and fruity flavor of the wine complements the seafood and balances out any overpowering fish flavors. Moreover, the wine’s aroma and texture can blend harmoniously with the fish, giving a heavenly culinary experience.
Can you cook red wine with fish?
When it comes to pairing wine with fish dishes that have strong flavors or sauces, opting for light- to medium-bodied wines with soft tannins is recommended. Focusing on the dominant flavor in the dish rather than the fish itself is usually more successful. One thing to keep in mind is to avoid adding lemon to the dish, as its acidity can clash with tannins, making most red wines lose their crispness and flavor.
Why don t red wine and fish go together?
The iron quantity in wine is influenced by multiple elements including soil conditions and grape handling methods. Red wine generally has a more significant amount of iron, resulting in a recommendation to avoid pairing it with seafood.
What does cooking wine do to fish?
Adding wine to fish while cooking can be an excellent way to infuse flavor and keep it moist without extra fats. It can be done through simmering the fish with wine, poaching it on boiling wine, or even baking it in a foil package after drizzling a bit of wine on top.
Bottom Line
After trying this fish in red wine sauce recipe, there’s no doubt that it will become a new favorite on your dinner rotation. Not only is it easy to make, but the flavor profile is truly exquisite.
Cooking with wine can elevate any dish to a whole new level, and this recipe is no exception. The combination of garlic, onion, and bay leaf with the richness of red wine creates a sauce that is both savory and slightly sweet.
Furthermore, this dish has a lot of versatility when it comes to pairing. Whether you prefer salmon or cod, white wine or tomato sauce, this recipe is easily adaptable to fit whatever seafood dish you’re craving. It’s also a great option for entertaining guests because it’s sure to impress anyone at the table.
Overall, if you’re looking for a delicious recipe that will bring a touch of elegance to your mealtime, look no further than this fish in red wine sauce. With its depth of flavor, easy preparation, and endless pairing options, it’s guaranteed to be a crowd-pleaser every time.
Fish in Red Wine Sauce Recipe
Ingredients
- 3 tablespoons extra virgin olive oil (enough to coat the pan)
- 6 whole garlic cloves, peeled
- 1 onion, chopped
- 3 tablespoons fresh herbs, chopped (parsley and basil are good)
- 1 pinch red pepper flakes
- bacon fat (optional)
- 1/2 celery rib, roughly chopped
- 1/2 carrot, roughly chopped
- 2 bay leaves
- 2 cups red wine (any wine you want to drink is fine here, as long as you would drink it)
- 2 cups free-range chicken stock
- 2 tablespoons butter, softened
- 2 tablespoons flour
- 2 tablespoons light olive oil (extra virgin will smoke when heated)
- 4 salmon fillets, skinned (remove pin bones with pliers, awesome trick I learned from Mr. Stellino. Halibut or chilean sea bass)
- 1 tablespoon salt
- 1 pinch paprika
- onion powder
- garlic powder
Instructions
- Heat oil in pot over medium heat. Add garlic, onion, red pepper, celery, carrot bay leaves, herbs, and sauté for a few minutes until softened. You can also use bacon fat here -- I didn't.
- Add red wine; reduce by ½ (this will take about 15-20 minutes, maybe). Add chicken stock; cook 35-40 minutes until “glazed” (in Nick Stellino's words -- I found that it just looked well combined and nice). It will reduce a bit, too.
- Strain sauce; reduce some more (I found this step unnecessary; it had reduced quite a bit cooking with the stock). Combine butter and flour. In stages, whisk in the butter/flour mixture until sauce is the proper consistency (you want it to be a little thickened -- just imagine it on a plate with salmon. you will probably use all of the mixture). Whisk until butter is melted before adding more. Add just a bit of butter for a sheen, if desired.
- Heat light olive oil in pan over medium-high heat. Mix salt, paprika, onion and garlic powders. Coat one side of salmon filet with spice mix; place in pan spice side down. Sprinkle other side of fish with spice mix. Cook until seared (maybe 2-3 minutes each side, depending on thickness); salmon will have a wonderful crust. Flip and cook until other side is seared. If you like your salmon more done, you can cook longer, but the absolute worst is to have it overcooked, and it will cook a bit after you remove it from the pan. Seriously, you're not gonna die from some slightly rawish salmon. This whole searing salmon thing is not something I'd done before, and it's a fantastic way to prepare it. The fats and sugars ooze out and combine with the spice rub to make this just perfect crust.
- To serve, coat plate with red wine sauce; add salmon filet. Add veggies -- Mr. Stellino added steamed, sauteed baby bok choy; I found broccoli works well too with that sauce. Add mashed potatoes if you're into starch. Anything else will absorb too much of the sauce. Serve with glasses of the same wine you used in the sauce.
- Note: another thing Mr. Stellino did was to chop and fry up some slab bacon (apparently this kind he gets is as expensive as foie gras -- it made me want to eat bacon, and i am a vegetarian except for fish), and sprinkle some on top of the salmon when done. This is not necessary but might add some nice flavor.
Add Your Own Notes
Nutrition
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