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The Captain’s Grilled Rosemary-Portobello Redfish
4 redfish fillets
1 tablespoon fresh rosemary - chopped
1 medium onion - chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoon butter or margarine
2 cloves garlic - chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 “Baby Bello” mushrooms
1/4 cup Marsala wine
Olive oil cooking spray
Slice the “Baby Bello” mushrooms and sauté in wine and one tablespoon of butter for five minutes, set aside.
In blender; puree rosemary, onion, balsamic vinegar, olive oil, garlic, butter or margarine, salt and pepper. Arrange fillets in aluminum foil boats coated with cooking spray. Spread or brush pureed mixture evenly on fillets. Arrange sautéed mushroom slices evenly on each piece. Cook in medium-hot grill until fish flakes easily.
1 tablespoon fresh rosemary - chopped
1 medium onion - chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoon butter or margarine
2 cloves garlic - chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 “Baby Bello” mushrooms
1/4 cup Marsala wine
Olive oil cooking spray
Slice the “Baby Bello” mushrooms and sauté in wine and one tablespoon of butter for five minutes, set aside.
In blender; puree rosemary, onion, balsamic vinegar, olive oil, garlic, butter or margarine, salt and pepper. Arrange fillets in aluminum foil boats coated with cooking spray. Spread or brush pureed mixture evenly on fillets. Arrange sautéed mushroom slices evenly on each piece. Cook in medium-hot grill until fish flakes easily.