Madie's Kitchen

We were in Big Bear for the weekend and my husband ordered red snapper with garlic butter at the restaurant Saturday night. The server apologized, said they were out of snapper but they had halibut. He got it anyway. I felt bad that he didn’t get his snapper so I grilled up this delicious, succulent garlic white wine/butter sauce and made shrimp, halibut, and red snapper. He was in heaven! I made him leftovers by putting the couscous and fish into corn tortillas for fish tacos tonight. Just as good the next night!

Ingredients:

SAUCE

2 lemons = about 1/3 cup

1 lemon, the zest

1/2 cup dry white wine

1 shallot, minced

1 garlic clove, crushed and finely chopped

1/2 cup unsalted butter, room temperature

1 teaspoon fresh parsley, finely chopped

Salt and pepper to taste

FISH

2 (8 ounce) white fish fillets (examples: halibut, tilapia, or shrimp) – We used large grill cut shrimp, red snapper and Fresh Alaskan Halibut Fillet ($22.99 per pound but well worth it)

2 tablespoons extra-virgin olive oil

1 teaspoon salt and pepper

Directions:

Juice both lemons and set aside.
Chop all the veggies.
In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
Cover garlic butter with plastic wrap and refrigerate for at least 30 minutes.
Bring fish and garlic butter to room temperature before grill them. Only set out for roughly 20 minutes.
Heat grill over high heat. We smoked these using foil pouches with small holes poked in them, with Jack Daniel’s flavored woodchips. You don’t need to smoke the fish though. We were just having fun.
Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Place fish on plates and top with lemon butter sauce. Serve immediately over warm pasta, rice pilaf, or couscous.