Grilled Fish With Garlic, White Wine and Butter Sauce

Total Time
1hr
Prep 10 mins
Cook 50 mins

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Ingredients Nutrition

Directions

  1. In a small pot, whisk together white wine, shallots and garlic.
  2. Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
  4. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
  5. Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
  6. Thanks for your reviews and suggestions to correct this recipe.
Most Helpful

Not sure what all the talk of lemon is as there is none in this recipe, Very tasty and added lemon as I like a lemony butter sauce with my fish.

lilbarbr July 29, 2016

I've a few issues with this recipe. 1. Is it half a lemon or a whole lemon? Not clear. Either which way, lemon juice makes this recipe far too sour - it simply doesn't need it with white wine. Furthermore, lemon zest when cooked goes very bitter, so I'm not a fan of that either. 2. Is it one or two garlic cloves? 3. This is my preference, but two shallots is better than one - the sweetness balances that acidity from the wine. 4. Too much butter. This needs 25g tops or it is too greasy. All in all, a poor reclipe. Better to stick with a classic meuniere; wine, shallots, garlic and parsley. The lemon ruins it!

kdacey28 March 21, 2015

Loved it! Will definitely prepare this dish more often now. However the lemon sauce is quite overpowering

alpha_jc March 30, 2014

Summer Central

50 Warm-Weather Picks
Up Your Grill Game
Bring On the Chill