Fish in Red Wine Sauce

Pesce al Sugo de Vino Rosso


Red Wine:
6 fish fillets, skinless and boneless: salmon, Chilean sea bass or halibut (6-8 ounces each, about 11/2-2 inches thick)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
4 tablespoons extra-light olive oil
1 tablespoon butter
1/4 pound diced and browned slab bacon or pancetta
(reserved from the Red Wine Sauce)
Braised Baby Bok Choy

Red Wine Sauce:
2 tablespoons extra-light olive oil
1/4 pound pancetta or slab bacon, with the rind removed, cut in 1/4-inch dice
6 garlic cloves, cut in half
1 onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
1 bay leaf
1/2 teaspoon red pepper flakes
2 cups red wine
2 cups chicken broth
2 tablespoons softened butter mixed with 2 tablespoons flour
Salt to taste

Braised Baby Bok Choy:
8 small baby bok choy, cut in half, stem end trimmed
4 tablespoons olive oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Serves 6
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Make the Red Wine Sauce and keep warm.
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets.
Add the oil to a large nonstick sauté pan and cook over high heat for 21/2 to 3 minutes until it starts rippling. Add the fillets one at a time, reduce the heat to medium, and cook for about 2 to 21/2 minutes. Turn the fillets and cook for 3 more minutes. Using a slotted spatula, transfer the fillets to a tray lined with paper, and cover with foil.
Add the butter to a small sauté pan and cook over medium heat until melted. Add the browned bacon or pancetta and gently reheat for a minute or two.
Place a serving of the Red Wine Sauce on the bottom of each serving dish, place a fish fillet on top, and decorate with a few pieces of the browned bacon. Serve with Braised Baby Bok Choy.
Red Wine Sauce:
In a saucepan, combine the extra-light olive oil and diced pancetta or bacon. Cook over medium heat, stirring well, until the bacon is nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel and set aside.
In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well, for 4 to 5 minutes. Increase the heat to high and add the red wine; bring to a boil and reduce by half, about 4 to 5 minutes. Add the chicken broth, then bring to a boil and cook, stirring well, for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.
Strain the sauce into a bowl and discard all of the ingredients left in the strainer.
Pour the strained sauce back into the saucepan and bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. Stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the butter-flour mixture is more than enough, but, just in case, you've got more on hand.) Salt to taste. Keep the sauce warm until ready to serve.
Braised Baby Bok Choy:
Add water to a large saucepan fitted with a steamer basket. Bring the water to a boil over high heat. Add the bok choy, reduce the heat to medium-low, then cover the pot and steam the vegetables for 5 minutes.
Place the bok choy in a bowl filled with ice water to stop the cooking, and keep it there until it cools down. Strain the bok choy and dispose of the water.
Pour the olive oil and red pepper flakes into a sauté pan and cook over high heat for 1 minute. Add the bok choy and cook for 2 minutes. Season with salt and pepper to your liking, then serve.
©2013 Nick Stellino Productions