8 to 12 minutes
4 - 6 servings
2 (1 to 1 1/2 pounds) grouper fillets
4 medium shallots, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
* ground black pepper
1/3 cup dry marsala
1/3 cup bottled clam juice
1 teaspoon white wine vinegar
Heat oven to 450 degrees. Line a large baking sheet with foil for easy clean up.
Heat oil in a large skillet over Medium-High heat. Saute shallots, garlic and red pepper flakes about 3 minutes, or until shallots are soft. Remove skillet from heat.
Season both sides of fish with salt and pepper. Turn fish in skillet to coat with oil and shallot mixture. Lay fish on baking sheet; spoon shallot mixture over tops.
Bake fish 8 to 12 minutes, depending on thickness (rule of thumb: 10 minutes per inch of thickness). Remove when fish just begins to flake with a fork and color turns from translucent to opaque.
While fish cooks, return cooking skillet to Medium-High heat. Add glaze ingredients to skillet; boil 5 to 7 minutes until sauce has reduced by half, to a glaze consistency. Spoon sauce over fish and serve.
No Nutritional Information Available
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