Broiled Fish and Vinaigrette - Just Fish/Seafood Recipes


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Broiled Fish and Vinaigrette

Fish
1 ts Light olive oil with a dash of toasted sesame oil
1/4 ts Salt
1/4 ts White pepper
4 Red snapper or halibut fillets; 6oz each with skin


Glaze
2 tb Lime marmalade
1/4 c De-alcoholised white wine
2 tb Very finely chopped radicchio; red leaves only
1 ts Arrowroot mixed with 2tsp de-alcoholised white wine


Garnish
2 tb Very finely chopped radicchio; red leaves only
1 ts Chopped parsley
Freshly ground black pepper


Vinaigrette
1 Garlic clove; bashed,peeled and chopped
2 tb Light olive oil with a dash of toasted sesame oil
Juice from 1 lime
5 tb Rice-wine vinegar
1/2 ts Ground mustard
2 tb Brown sugar
1/8 ts Cayenne pepper; use 1/4tsp if you like things hot


For the fish pre-heat the broiler and position a broiler rack to within 4 inches of the heat source. Pour the oil onto a large plate, dust with salt and pepper, and wipe with the fish fillets, coating both sides. Lay the fillets on the broiler rack, skin side up, and broil for 6 minutes or until the skin has blistered and crisped.


For the glaze put a small saucepan on low heat, mix the lime marmalade with the wine until you have a fine syrup, stirring occasionally for about 3 minutes. stir in the chopped radicchio and mix well. Remove from the heat, add the arrowroot slurry, return to the heat, and stir until clear, this takes about 1 minute. Remove from the heat and strain to remove the radicchio, leaving a soft pink hue.


For the vinaigrette combine all the ingredients in a blender until the garlic is dissolved, this takes about 1 minute. Serve with a salad with the vinaigrette.