Go for a nice char on the outside, but remove from heat and let it plate finish.
November 10, 2021
By Tommy Thompson
Print Recipe
Some of Florida’s best-eating fish are in season this month. Depending on which side of the state you fish, there are a number of firm-fleshed species that work well on the grill. Grouper and several from the snapper family come immediately to mind, but hogfish and greater amberjack are excellent choices, both with open seasons until the end of this month.
I’m a firm believer that everything tastes better with butter. That’s especially true with seafood, including stone crabs, broiled Florida lobster and grilled pelagic fish like Spanish mackerel. This recipe, grilled fish with garlic, shallots, wine and butter sauce, is not only delicious but easy to prepare.
Advertisement
Advertisement
The recipe calls for rosé but any dry white wine will work. Add a squeeze of lemon to put some pucker in the dish. Grilled Fish with Garlic, Shallots, Wine and Butter Sauce Serves: 4 30 Minutes
Ingredients
4 portions (6 oz.) firm-fleshed fish 3 tablespoons extra virgin olive oil Sea salt Black pepper 4 ounces (one stick) unsalted butter 2 shallots, minced 3 tablepoons garlic, minced 1 cup dry rosé wine
Directions
The recipe has two parts—the fish and the sauce. The “fish” part is simple and can be done on either a gas or charcoal grill. Lightly coat the fish with olive oil to keep the fish from sticking. A sprinkle of sea salt and one of freshly ground pepper are the only seasonings needed. Take care not to overcook your fish, knowing that it will continue to cook (and toughen) for a few minutes even after it’s off the fire.
The “sauce” isn’t difficult, either. It’s the butter that makes this dish a popular one at our house, and is one of the few I insist be made with unsalted butter. Salted butter has salt added as a preservative, and to me unsalted butter tastes fresher. Simply melt the butter over low heat in a small saucepan and then add the garlic, shallots and wine. Whisk all together and cook over medium heat until the garlic and shallots are transparent and the sauce is thickened. You may need to add salt and pepper at the end.
To serve, assemble your plates and spoon a generous helping of the sauce over the fish. I prefer buttered fettuccine or linguine pasta as a bed for the fish. And remember: “Butter is better.” FS
Published Florida Sportsman Magazine October 2021
