Grilled Redfish With Aged Balsamic & Wild Mushrooms
Grilled Redfish With Aged Balsamic & Wild Mushrooms
Category: Main Courses
Serving Size:
Grilled Redfish
Ingredients
- 1 redfish fillet, 6 to 8 ounces, grilled
- 2-3 ounces of blanched and sauteed vegetables (baby carrots, baby zucchini, haricot vert, asparagus spears, or any combination of same)
- 1 ounce of slow roasted mushrooms (recipe follows)
- 1 slice (about 1/4” thick) Vidalia or other sweet onion, charred in a heavy skillet
- extra virgin olive oil
- aged balsamic vinegar
Instructions
Arrange vegetables and mushrooms on heated dinner plate. Place redfish fillet over vegetables and place onion slice on redfish. Drizzle plate with extra virgin olive oil and vinegar. Serve.
Slow Roasted Wild Mushrooms
Ingredients
- 1 1/2 pounds assorted wild mushrooms
- kosher salt
- freshly ground black pepper
- 8 cups vegetable oil
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 cloves garlic
Instructions
Preheat oven to 275ºF. Season mushrooms with salt and pepper. In a 13 by 9 inch baking dish, combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature.
Cooking Measurements
1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon