Recipe courtesy of
Episode: Supper Time
Total:
25 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 to 4 tablespoons olive oil, plus dribble of oil from anchovies
  • 12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on
  • 1 clove garlic, minced
  • 2 anchovy fillets
  • Leaves from a few sprigs thyme
  • 2 tablespoons sherry
  • 1 fat pat unsalted butter (approximately 1 tablespoon)

Directions

In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked. I think those look best with the pearly pink skin uppermost.

When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce. Add most of the thyme leaves, then the sherry. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter. Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves. Serve with the chickpeas and tomato salad. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings. At any rate, I've found that a good rule of thumb.

IDEAS YOU'LL LOVE

Redfish Crudo

Recipe courtesy of Eddie Russell

Creole Redfish Court-Bouillon

Recipe courtesy of Emeril Lagasse

Creole Redfish Court-bouillon

Recipe courtesy of No Author

Redfish Amandine with Brabant Potatoes

Recipe courtesy of Emeril Lagasse

Saute of Redfish Almandine Served with Brabant Potatoes

Recipe courtesy of No Author

G's Lafayette-Inspired Redfish and Polenta

Recipe courtesy of G. Garvin

Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Recipe courtesy of Chris Holmes

Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here