(2) Redfish fillets (2) Tbsp butter
(4) Green Onions, chopped
(2) Tbsp capers (1) Cup green olives, chopped
(4) Tbsp balsamic vinegar
(1 1/4) Cup fish stock
(1 1/4) Cup heavy cream
Juice of (1) lemon
Salt and Pepper
Melt butter in skillet, add green onions and cook over low heat for 4 minutes. Add the capers and olives and cook for another 3 minutes. Stir in the balsamic vinegar and fish stock, bring to a boil and reduce by half. Add the cream, stirring, and reduce by half again. Season to taste with salt, pepper and stir in the lemon juice. Lower heat and keep warm.
Cook 2 cups rice (or pasta). Lightly broil or bake the Redfish. I seasoned mine with some sea salt and coarse pepper. Cook through, but don't over cook. Place a cup of cooked rice on your plate, lay a fillet of Redfish over it, then ladle the dish with the olive sauce. Garnish with slivers of carrots and bell pepper.
This recipe was adapted from one in Practical Cookery Fish & Seafood cookbook. IF you have a favorite seafood recipe, send it to me and I'll feature it in one of my upcoming "blogs".