Fish with Red Wine Sauce for #FishFridayFoodies
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at email@example.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Today our lovely hostess Wendy of A Day In the Life on The Farm invited us to pair seafood with red wine. There are so many ways to do this but I opted for a nice meaty cod with a deliciously reduced garlicky red wine sauce. It was super simple and whipped up in no time! If you want some "professional ideas" on fish and red wine pairings visit Le Cordon Bleu's Matching red wine with fish.
This is a quick pan seared cod (if yours is thick like mine was, you may want to finish it in the oven after searing). Before you sear the fish, you get the sauce going and let that reduce away for awhile, then put them together and voila! Add your favorite veggies or a nice salad and a light, delicious, healthy meal is ready in no time.
See all of our red wine paired seafood dishes that we're sharing with you today!
- Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
- A Day in the Life on the Farm is Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon
- Making Miracles brings us Fish with Red Wine Sauce
- Karen's Kitchen Stories shares Shrimp in Tomato and Chile Sauce
- Food Lust People Love has a Spicy Cod and Merguez Tray Bake
- Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers
Fish with Red Wine Sauce
4 6-8 oz cod fillets (or red snapper, black bass, etc.)
salt and pepper
1-2 TBS olive oil
Fresh diced parsley to serve, if desired
1 TBS olive oil
1 TBS minced garlic (jarred)
1 large fresh bay leaf
1 1/2 cups Pinot Noir (or any light to medium-bodied red wine)
1/2 cup seafood stock or clam juice
2 TBS butter
salt and pepper, to taste
- In a small saucepan, heat 1/2 - 1 TBS of olive oil and sauté the minced garlic for a minute or two, until golden. Add in the wine, seafood stock / clam juice, and bay leaf. Bring to a simmer, reduce to maintain a low simmer and allow to bubble for about 15-18 minutes, until reduced by about half.
- When sauce is almost done, heat a large nonstick skillet over medium-high heat with a TBS of olive oil (more if needed). Generously season fish on both sides with salt and pepper, and sear in the skillet about 3 minutes per side, until golden brown and cooked through (if very thick, finish them off in the oven if needed).
- Discard bay leaf from sauce, taste and add salt and pepper to taste.
- Spoon the red wine sauce over the prepared fish fillets, and add a sprinkling of fresh diced parsley to serve, if desired.
Recipe adapted from Rachael Ray