Best Herbed Fish Rolls In White Wine With Grapes Recipes

Herbed Fish Rolls in White Wine with Grapes image

Yield Serves 4

Number Of Ingredients 10

2/3 cup seedless green grapes
3/4 cup dry white wine
four 6- to 8-ounce skinless flounder or orange roughy fillets
1/3 cup minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves or 3/4 teaspoon crumbled dried
1/4 cup minced onion
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/4 cup heavy cream
1 teaspoon fresh lemon juice

Steps:

Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.
In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.

Herb-Rubbed Grilled Fish image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 13

3 bulbs fennel, fronds separated, bulbs cut through core into 1-inch wedges
2 teaspoons whole black peppercorns
2 teaspoons whole pink peppercorns (available at penzeys.com)
4 cloves garlic, peeled
1/2 cup packed fresh flatleaf parsley leaves
1/4 cup extra-virgin olive oil, plus more for brushing
1 whole striped bass or snapper (3 3/4 to 4 pounds), cleaned
2 cups mixed herb sprigs and other aromatic greens, such as mint, celery leaves, oregano, and parsley (optional)
Coarse salt and freshly ground pepper
12 habanero or other colorful chiles, for serving (optional)
Lemon slices, for serving
Grilled Potatoes, for serving
Mixed Herb Sauce, for serving

Steps:

Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.