This dish practically made itself, and like last week’s sauces…I made it on the grill. This time I poached two fillets of tilapia but you can use any firm fillet like trout, sea bass, or salmon and it works well with shrimp and scallops as well as shellfish.
I made a quick white wine sauce, seasoned the fish, and let it cook gently on the grill and it was ready to eat in eight minutes. The aroma was intoxicating and the sauce…for get about it…it was heavenly and made even more so with a finish of butter. And that’s really all you need…okay maybe two pats. I always tell my students that I like to finish with butter, not necessarily cook with it. A little goes a long way.
And then because the sauce was so good…I cooked some angel hair pasta to go with it.
Note: Cooking time for most filets of fish will be between 7 to 12 minutes depending on the thickness of the fish. Times for other seafood will vary.
Note: For other quick sauces on the grill (or stovetop of course) get them here.
White Wine Sauce
Serves 2 – 4 and can easily be double or tripled.
1/2 cup extra virgin olive oil
1/4 cup white wine
1 cup chicken broth (or vegetable)
Juice of 1/2 lemon
Splash of cream (optional)
Pinch or two of fresh herbs like: basil, dill, thyme, rosemary, parsley, lemon verbena…whatever you like.
Finish with a pat or two of butter
Place a sauté pan (large enough to hold 2 or more filets) on the grill over a medium flame. Add oil and heat.
Add wine and cook for a couple of minutes.
Add broth and the fish and let it cook gently (so move to a cooler part of the grill if the sauce begins to boil) for about 8 minutes or until the filets of fish have turned from translucent to opaque.
Add the lemon and a splash of cream. Stir to incorporate and finish with a pat (or two) of butter and your favorite fresh herbs.
Check seasoning. Remove from the grill or keep it warm until ready to use.
Use the extra sauce with rice, pasta or vegetables.
If you like a thicker, creamer sauce...this this one! (scroll to the bottom)