Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce
4large shallots, thinly sliced (about 1 cup)
2garlic cloves, thinly sliced
3fresh thyme sprigs
2cupsdry white wine
8baby squash (such as zucchini or pattypan), zucchini halved lengthwise, pattypan halved horizontally
2large fresh thyme sprigs, divided
4cipolline onions or 8 pearl onions, peeled
2garlic cloves, smashed
1cuplow-salt chicken broth
1garlic clove, minced
8ouncescooked crabmeat, picked over
4large fresh tarragon leaves, thinly sliced
4large or 8 medium fresh zucchini blossoms
4 to 8long fresh chives
83-ounce lemonfish (cobia) or mahi-mahi fillets
3/4cup(1 1/2 sticks) chilled butter, cut into 1/2-inch cubes
Heat olive oil in heavy medium saucepan over medium heat. Add sliced shallots, sliced garlic, thyme sprigs, and bay leaf; sprinkle with salt and pepper. Cook until shallots are beginning to soften, stirring often, about 2 minutes. Add white wine, increase heat, and boil until mixture is reduced to 1 1/4 cups, about 15 minutes. Add 1 cup water and boil until mixture measures scant 1 cup, about 13 minutes. Strain into small bowl, pressing on solids; discard solids in strainer. DO AHEAD Can be made 1 day ahead. Cover and chill.
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle baby squash with salt and pepper. Place 1 thyme sprig and squash, cut side down, in skillet and cook until squash is tender and brown, about 2 minutes. Transfer squash to medium bowl and discard thyme sprig. Melt butter in same skillet. Add cipolline onions and smashed garlic cloves; cook until onions are browned on both sides, about 2 minutes per side. Add chicken broth and remaining thyme sprig; simmer until onions are tender, about 8 minutes. Strain, discarding liquid, thyme sprig, and garlic cloves. Add onions to bowl with squash. DO AHEAD Can be made 2 hours ahead. Let vegetables stand at room temperature.
Heat oil in heavy small saucepan over medium heat. Add shallot and garlic; sauté until soft, about 2 minutes. Transfer to medium bowl. Add crab and tarragon to bowl; stir to coat evenly. Season to taste with salt and pepper.
Gently open zucchini blossoms and remove stamens. Divide crab mixture among blossoms; twist tops to seal. Tie tops with chives. DO AHEAD Can be made 1 hour ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle fish fillets with salt and pepper; brush with olive oil. Grill until slightly charred and just opaque in center, about 3 minutes per side. Let rest while finishing sauce.
Bring sauce just to simmer in large skillet over medium-low heat. Gradually whisk in chilled butter. Season sauce with salt and pepper. Place squash and zucchini blossoms in sauce; turn to coat. Cook very gently over low heat just until vegetables are heated through, about 3 minutes.
Divide squash, onions, and blossoms among plates. Place 2 fillets on each plate. Drizzle any remaining sauce over fish and vegetables; serve.
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.