Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Whole red snapper; cleaned, scaled |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Olive oil |
| 1 pounds | Ripe tomatoes; peeled, seeded, |
| \N \N | Juiced; and finely-diced |
| ½ teaspoon | Lemon juice; plus |
| ¼ cup | Lemon juice |
| 3 tablespoons | Fresh oregano leaves |
| \N \N | (or 1 1/8 tspns dried oregano) |
| ⅛ teaspoon | Chopped garlic; mashed to a paste |
| 6 larges | Kalamata olives - (abt 2 oz); pitted |
| 3½ \N | Sticks Butter; cold |
| ½ cup | Finely-minced shallots -; (abt 12 large) |
| 1 cup | Retsina; plus |
| 6 tablespoons | Retsina |
| \N \N | Fresh oregano sprigs or dry branches; for garnish |
Prepare a hot charcoal fire. Season fish inside and out with salt, pepper and olive oil. In a small bowl combine tomatoes, ½ teaspoon of lemon juice, 2 teaspoons oregano leaves finely minced, and garlic paste. Season to taste with salt and pepper and mix well. Finely dice olives with ½ teaspoon oregano leaves, transfer to a small bowl and moisten with a few drops of olive oil. Prepare Beurre Blanc Sauce: In a heavy small saucepan melt ½ stick of butter over medium heat, add shallots and 2 tablespoons oregano and saute, stirring constantly until shallots are softened, about 5 minutes. Add remaining ¼ cup lemon juice and 1 cup of Retsina, bring to a boil and reduce over high heat until only about 1 tablespoon of liquid is left. Add ¼ cup of Retsina, reduce heat to low and add 1 tablespoon of cold butter. Incorporate butter with a whisk, moving pan on and off heat as necessary to melt butter to a creamy sauce. Continue to add butter, whisking, 1 tablespoon at a time, until 3 sticks have been incorporated.
Strain sauce through a fine sieve into a clean saucepan; it will be fairly thick. Thin to desired sauce consistency with up to 2 tablespoons of remaining Retsina. Keep sauce warm over very low heat while you finish cooking fish. While sauce is reducing, place red snapper in a hinged grilling basket and grill 5 to 10 minutes per side, basting occasionally with olive oil and turning once, until just cooked through. When fish is done, divide into 4 fillet portions. Place each fillet in center of a warmed plate. Place tomato mixture in a sieve and squeeze out excess juice.
Mound 3 spoonfuls of tomato evenly around border of each plate. Nestle a small spoonful of olive mixture against each mound of tomato. Rewarm sauce, if needed and spoon it around fish, tomatoes and olives. Garnish with oregano leaves or with a dried oregano branch. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4697 broadcast 05-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-07-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.