What’s for Dinner?
Red Snapper with Red Wine and Balsamic Vinegar
-Alfred Portale, of Gotham Bar and Grill
Serve this elegant dish with steamed veggies. It’s scrumptious with salmon too!
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1/2 teaspoon cracked black pepper
1 sprig fresh thyme
1/4 cup balsamic vinegar
2 cups red wine
2 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
Freshly ground white pepper
4 red snapper fillets, 7 ounces each, leave the skin on
1. Heat 1 tablespoon of the oil in a large, deep sauté pan over medium-high heat. Add the shallots, black pepper and thyme. Sauté for 4 minutes.
2. Add the vinegar and wine, raise the heat to high, bring to a boil, and let reduce until just a few tablespoons remain, approximately 10 minutes. Remove the pan from the heat and whisk in the cream, then the butter, 1 piece at a time. Season the sauce with salt and white pepper. Set aside, covered, to keep warm.
3. Heat the remaining oil in a wide sauté pan set over medium-high heat. Season the fish on both sides with salt and white pepper, add to the pan skin-side up, and cook for about 4 minutes, until lightly browned. Turn over, lower the heat to medium, and cook for another 4 minutes. Arrange the fish on a serving platter with the sauce drizzled over the top.