Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea redfish fillets, 6 oz each
1/4 c wine, red
1/2 c fish stock
4 tb shallots, minced
1 ea bay leaf
1 tb tomato sauce
1 ts basil
1/4 c heavy cream
4 oz butter, room temp
1 salt pepper to taste

Bring fillets to room temp. Combine wine, stock, shallots, bay leaf, tomato
sauce and basil in a large pan. Bring to boil then simmer for 10 minutes.
Add fish and cover closely. Simmer for 5 minutes or until fish flakes.
Remove fish and keep warm. Add cream to remaining liquid and reduce
vigorously to 1/4 C. Remove from heat and swirl in butter bit by bit until
emulsified into sauce. Correct seasonings and serve fish with sauce poured
over. Suggestions: For Redfish Beurre Blanc omit tomato sauce and use white
wine. Source: April 83 Times-Picayune/States-Item Recipe date: 04/20/83

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