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May 22
Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce4 Servings Ingredients SAUCE 2 tablespoons olive oil 4 large shallots, thinly sliced (about 1 cup) 2 garlic cloves, thinly sliced 3 fresh thyme sprigs 1 bay leaf 2 cups dry white wine 1 cup water VEGETABLES 2 teaspoons olive oil 8 baby squash (such as zucchini or pattypan), zucchini halved lengthwise, pattypan halved horizontally 2 large fresh thyme sprigs, divided 1 tablespoon butter 4 cipolline onions or 8 pearl onions, peeled 2 garlic cloves, smashed 1 cup low-salt chicken broth ZUCCHINI BLOSSOMS 1 tablespoon olive oil 2 tablespoons chopped shallot 1 garlic clove, minced 8 ounces cooked crabmeat, picked over 4 large fresh tarragon leaves, thinly sliced 4 large or 8 medium fresh zucchini blossoms 4 to 8 long fresh chives FISH 8 3-ounce lemonfish (cobia) or mahi-mahi fillets Olive oil 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch cubes Preparation SAUCE 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. VEGETABLES 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. ZUCCHINI BLOSSOMS 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. FISH 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.

Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce

4 Servings

Ingredients

SAUCE

  • 2 tablespoons olive oil
  • 4 large shallots, thinly sliced (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups dry white wine
  • 1 cup water

VEGETABLES

  • 2 teaspoons olive oil
  • 8 baby squash (such as zucchini or pattypan), zucchini halved lengthwise, pattypan halved horizontally
  • 2 large fresh thyme sprigs, divided
  • 1 tablespoon butter
  • 4 cipolline onions or 8 pearl onions, peeled
  • 2 garlic cloves, smashed
  • 1 cup low-salt chicken broth

ZUCCHINI BLOSSOMS

  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallot
  • 1 garlic clove, minced
  • 8 ounces cooked crabmeat, picked over
  • 4 large fresh tarragon leaves, thinly sliced
  • 4 large or 8 medium fresh zucchini blossoms
  • 4 to 8 long fresh chives

FISH

  • 8 3-ounce lemonfish (cobia) or mahi-mahi fillets
  • Olive oil
  • 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch cubes

Preparation

SAUCE

  • 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.

VEGETABLES

  • 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.

ZUCCHINI BLOSSOMS

  • 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.

FISH

  • 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.



Posted 1 year ago

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