Poached Redfish With Wine Butter Sauce Recipe

• 4 fillets (5 ounce. each)
• 5 tbsp. butter
• 4 green onion, white part only, chopped
• 2 cloves garlic, chopped
• 1/4 c. white wine
• 1/4 c. fish stock
• 1/2 teaspoon dill weed
• 1 tbsp. parsley
• 1/4 pound crawfish tails (optional)
• Juice of 1/2 lemon
• Salt and pepper

1. Fish at room temperature.
2. Put a Tbsp.
3. of butter with onions, garlic, wine and stock in a shallow pan and bring to a boil.
4. Reduce heat to simmer and add in fish.
5. Cover pan well and cook over low heat 6 to 8 min or possibly till fish flakes.
6. Put fish on hot plates.
7. Add in dill, parsley and crawfish tails.
8. Increase heat to reduce the liquid by 2/3.
9. Off the heat, swirl in the remaining butter a Tbsp.
10. at a time, making sure each addition is blended into sauce smoothly before continuing.
11. Finish with salt, pepper and lemon juice.

butter, green onion, garlic, white wine, fish stock, dill weed, parsley, crawfish, lemon, salt

Taken from cookeatshare.com/recipes/poached-redfish-with-wine-butter-sauce-52307 (may not work)