Red Fish with Mushroom-Wine Sauce over Savory Rice and Green Beans

Servings:
Red Fish with Mushroom-Wine Sauce over Savory Rice and Green Beans 5.00/5 (2 votes)

Just about any fish will work in this recipe. Choose your favorite and then dive in. The flavor profile of the spices coupled with the simple mushroom-wine sauce is outstanding. Rounded out with savory rice and crisp simple green beans; this is a great meal.

Savory Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons butter
  • 1 1/2 cups basmati rice
  • 3 cups chicken stock

DIRECTIONS

  1. Over medium high heat, saute rice in butter for a couple of minutes or until it become opaque, being careful not to let it brown.
  2. Add stock, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
  3. Remove lid and fluff with a fork.

Nutritional Information

Serving Size 244g Calories 229 Fat 6 Sat Fat 3 Sodium 617 Carbs 38 Sugars 1 Fiber 1 Protein 4

Red Fish with Mushroom Wine Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound red snapper, scales on
  • kosher salt and pepper, to taste
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 2 lemon, sliced into thin rounds
  • Mushroom Wine Sauce
  • 1 tablespoon butter
  • 1/4 cup shallot, minced
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 8 ounces mushrooms, sliced
  • 1 teaspoon Dijon mustard

DIRECTIONS

  1. Preheat grill or grill pan to medium high heat.
  2. Place fillets on a baking sheet and drizzle with olive oil. Toss to coat and then arrange scales down.
  3. Sprinkle with salt, pepper, chili powder, and paprika. Then top each with lemon rounds.
  4. Place the fillets onto the grill, scale side down, and let cook 10-12 minutes or until flesh is cooked through (the scales will be blackened and crispy).
  5. While the fish cooks, prepare the sauce. In a saucepan, heat 1T butter. Once melted, add shallots and let cook until translucent.
  6. Pour the wine in the saucepan with the shallots. Let simmer down until the liquid has almost evaporated.
  7. Add chicken stock, mushrooms, and mustard and let simmer and cook until mushrooms are tender.
  8. Plate the fish, discard the lemon slices, ladle sauce over the fish. (Note: The sauce is thin, not thick like a gravy.)
  9. Enjoy.

Nutritional Information

Per Serving: Calories 279 Fat 6 Sat Fat 2 Sodium 329 Carbs 4 Sugars 1 Fiber 1 Protein 47.

Green Beans

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound green beans, trimmed
  • 2 tablespoons butter, optional
  • kosher salt and pepper

DIRECTIONS

  1. Place green beans in a pan, cover with water, bring to a boil, reduce to a simmer, and let cook about 3 minutes or until bright green and crisp tender.
  2. Drain water, add butter, toss to melt, and season with salt and pepper.

Nutritional Information

Serving Size: 121g Calories 86 Fat 5 Sat Fat 3 Sodium 48 Carbs 8 Fiber 3 Sugars 1 Protein 2.

NOTES

KID NOTE: The kids passed on the sauce, which left more for me. Otherwise, they did very well.

VEGETARIAN TIP: Substitute firm tofu for the fish.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. jboone says:

    This was fantastic! We will be making again!

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