Grilled Redfish with a crabmeat, caper, and sundried tomato pan sauce
(Serves 1)Courtesy of Water Street BistroRate this Recipe!
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Grilled Redfish
8 oz. piece of fish, washed and patted dry1 Tbsp. olive oil 4 oz. fresh baby spinachBrush the fish with olive oil, if desired, salt and pepper on both sides, and grill. Sauté baby spinach just until wilted and set aside.
Sauce
1 Tbsp. caperspinch of Italian parsley1 Tbsp. sundried tomatoes2 oz. jumbo lump crabmeat2 oz. white wine 4 oz. unsalted butterTo the pan, add capers, sundried tomatoes, parsley, and wine. Heat over moderate heat until wine is almost completely evaporated. Turn fire to low, add crabmeat, then add butter a little at a time, stirring butter with a spoon non-stop until butter is incorporated. Add salt and pepper if desired.
To Plate
Place fish on a bed of fresh baby spinach, and spoon sauce over the fish. Serve immediately
