Grilled red snapper with beurre blanc

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@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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