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Redfish Piquant
From the kitchen of Julie Himoff Director, Culinary & Product Development Adam's Extract and Spice LLC.
Redfish simmered in sherry wine reduction with onion, garlic, cherry tomatoes & red pepper flakes. Recipe works very well with red snapper, black drum and other firm, mild-flavored fish.
Serves 8
4 tablespoons extra virgin olive oil or grapeseed oil
2-1/2 cups thinly slice sweet white onion
4 tablespoons fresh minced garlic
6-1/2 cups cherry tomatoes, chopped
3 cups chicken broth
4 tablespoons Adams Reserve dehydrated sherry wine (add more if more intense flavor desired)
1-1/3 cups queen olives with pimento, sliced
1/2 cup capers, drained
3 teaspoons Central Market Organics red pepper flakes
8 (6 ounce) filets of firm, mild-flavored fish
4 tablespoons butter, unsalted
1/2 cup fresh cilantro, chopped
Heat oil in a large skillet or Dutch oven over medium heat. Saut onions until softened and translucent. Stir in garlic and saut an additional minute, being careful not to burn the garlic. Add tomatoes and cook until they begin to soften.
Combine dehydrated sherry wine with the chicken broth, blending thoroughly. Add wine mixture, olives, capers and red pepper flakes to the onion and garlic mixture in the skillet. Bring to a simmer and after one minute, add fillets to sauce. Cover and simmer gently for 10 to 12 minutes or until fish flakes easily with a fork. Transfer fish to a serving plate and keep warm, being careful not to let fish overcook.
Increase the heat and add butter to the sauce. Simmer until sauce thickens and then gently stir in cilantro.
Pour sauce over fish and serve immediately.
We want to thank Julie Himoff and all the good folks at Adams Extract & Spice in Gonzales, Texas for sharing this excellent recipe. We visited their plant and offices recently to learn more about their spices and hopefully also pick up some advanced seafood cooking tips and techniques. Julie is an awesome chef; she prepared this recipe for our lunch during the visit using sea bass and we found it very delicious. We got busy and whipped up the redfish version we are featuring here as soon as we got home. We hope you like it.
You can find Adams products at your neighborhood H-E-B, H-E-B Plus and Central Market grocery stores. When you're shopping, be sure to visit the cooking kiosks, the chefs at H-E-B can put you on some excellent recipes and of course, they too use Adams fine products in many of their presentations. To learn more about Adams Extract and Spice LLC go to www.adamsextract.com.
Redfish simmered in sherry wine reduction with onion, garlic, cherry tomatoes & red pepper flakes. Recipe works very well with red snapper, black drum and other firm, mild-flavored fish.
Serves 8
4 tablespoons extra virgin olive oil or grapeseed oil
2-1/2 cups thinly slice sweet white onion
4 tablespoons fresh minced garlic
6-1/2 cups cherry tomatoes, chopped
3 cups chicken broth
4 tablespoons Adams Reserve dehydrated sherry wine (add more if more intense flavor desired)
1-1/3 cups queen olives with pimento, sliced
1/2 cup capers, drained
3 teaspoons Central Market Organics red pepper flakes
8 (6 ounce) filets of firm, mild-flavored fish
4 tablespoons butter, unsalted
1/2 cup fresh cilantro, chopped
Heat oil in a large skillet or Dutch oven over medium heat. Saut onions until softened and translucent. Stir in garlic and saut an additional minute, being careful not to burn the garlic. Add tomatoes and cook until they begin to soften.
Combine dehydrated sherry wine with the chicken broth, blending thoroughly. Add wine mixture, olives, capers and red pepper flakes to the onion and garlic mixture in the skillet. Bring to a simmer and after one minute, add fillets to sauce. Cover and simmer gently for 10 to 12 minutes or until fish flakes easily with a fork. Transfer fish to a serving plate and keep warm, being careful not to let fish overcook.
Increase the heat and add butter to the sauce. Simmer until sauce thickens and then gently stir in cilantro.
Pour sauce over fish and serve immediately.
We want to thank Julie Himoff and all the good folks at Adams Extract & Spice in Gonzales, Texas for sharing this excellent recipe. We visited their plant and offices recently to learn more about their spices and hopefully also pick up some advanced seafood cooking tips and techniques. Julie is an awesome chef; she prepared this recipe for our lunch during the visit using sea bass and we found it very delicious. We got busy and whipped up the redfish version we are featuring here as soon as we got home. We hope you like it.
You can find Adams products at your neighborhood H-E-B, H-E-B Plus and Central Market grocery stores. When you're shopping, be sure to visit the cooking kiosks, the chefs at H-E-B can put you on some excellent recipes and of course, they too use Adams fine products in many of their presentations. To learn more about Adams Extract and Spice LLC go to www.adamsextract.com.