Grilled Fish with Lemon Butter Sauce
Brush barramundi, grouper, halibut or sea bass with olive oil. Grill over medium-high heat, skin side down (unless skinless fillets are used), until the interior of the fish turns opaque and fish reaches an internal temperature of 145° (about 10 minutes per inch of thickness, regardless of cooking method). It usually isn’t necessary to flip the fish unless it is very thick. Just before cooking, season fish lightly with kosher salt and coarse ground black pepper to taste.
LEMON BUTTER SAUCE
In a medium saucepan over medium-high heat, combine 3/4 cup lemon juice, 1/2 cup dry white wine and 2 tbsp. Champagne vinegar; bring to a boil. Cook until reduced to about 1/4 cup (about 15 minutes). Whisk in 2 tbsp. heavy cream. Reduce heat to low; whisk in 4 tbsp. cold unsalted butter a little at a time until melted. Season sauce to taste with 1 tsp. fresh herbs, salt and pepper. Serve immediately over grilled, roasted, sautéed or steamed fish or vegetables.
Cut evenly; completely but lightly coat veggies with oil. Season to taste. Grill over medium heat, covered, turning several times until browned and tender when pierced with a fork (about 6-8 minutes).
RASPBERRY LIME PIE WITH VANILLA ICE CREAM
Our Raspberry Lime Pie is available in the Bakery Department.
Our Wine Specialists recommend Sauvignon Blanc or Albariño with this menu.