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Redfish with pesto
1 redfish fillet, skinned
1/2 cup white wine
1 tbs white wine vinegar
1 tbs capers, drained
2 tbs pesto
2 tbs butter, chilled and divided
angel hair pasta, cooked according to package directions
grated parmesan or pecorino romano cheese
Cut the fillet in two pieces. Season well on both sides. In a skillet, heat the olive oil over medium high heat. Lay the fish presentation-side-down and let cook for a few minutes, then carefully flip the pieces and let them finish cooking. When the fish is opaque and flaky, it's ready. Remove from skillet and keep warm.
Wipe out the skillet. Heat to medium high. Add wine, vinegar, capers and pesto. Cook for about 30 seconds. Remove skillet from heat and whisk in cold butter, a tablespoon at a time. When the butter is incorporated, it's ready. You can either spoon it on top of the fish and pasta, or toss the cooked pasta with the sauce, put that in a plate and place the fish on top. Sprinkle with cheese.