Redfish Amandine Recipe

Cook Orzo

Bring the chicken or vegetable stock to a simmer in a medium saucepan. Add a pinch of salt. Stir in the dry orzo, reduce heat to medium-low and simmer, uncovered, stirring occasionally, until tender (about 8–10 minutes) and most of the liquid is absorbed.

Remove from heat, stir in 1 tablespoon butter and 1/2 cup grated Parmesan until melted and creamy. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper. Keep covered and warm, stirring occasionally while finishing fish and asparagus.

Stir in chopped parsley just before plating to keep color bright.

Heat a dry 10-inch skillet over medium heat until warm. Add sliced almonds and toast, stirring constantly, until edges are golden and fragrant (2–3 minutes). Transfer to a bowl to stop cooking.

In the same skillet, melt 2 tablespoons butter with 1 teaspoon olive oil over medium-low heat. Add the toasted almonds back to the pan and sauté 1–2 minutes until butter coats them. Season with 1/4 tsp sea salt and transfer to a small bowl; keep warm. Reserve pan for sauce.

In the skillet used for the almonds, add the minced shallot and a tablespoon of the butter. Cook over medium heat until soft and translucent, about 1–2 minutes.

Add 1 cup dry white wine and bring to a simmer. Reduce wine by about two-thirds until slightly syrupy (4–6 minutes).

Lower heat to low and whisk in remaining butter, a few tablespoons at a time, creating an emulsified glossy sauce. Stir in 2 tablespoons lemon juice, 2 tablespoons chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on the lowest heat, stirring occasionally.

Preheat a grill or grill pan to medium-high. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Grill asparagus, turning occasionally, until char marks appear and spears are tender-crisp (4–6 minutes depending on thickness). Remove and keep warm. Squeeze a lemon wedge over asparagus before serving as desired.

Pat redfish fillets dry with paper towels. Rub both sides with 2 tablespoons olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper and the lemon zest. Let sit at room temperature for 10 minutes while other components finish.

Preheat a grill or large grill pan to medium-high heat (about 425°F / 220°C). Oil the grates or brush the pan. Place fillets on the grill, skin-side down if applicable. Grill without moving for 3–4 minutes to develop a sear. Flip gently and grill 2–3 minutes more, until fish flakes easily and reaches an internal temperature of 135–140°F (57–60°C). Total time will vary with thickness — aim for opaque flesh and moist center.

While the fish rests for 2 minutes, rewarm the white wine butter gently if needed. Spoon a couple tablespoons of the butter sauce over each fillet and sprinkle sautéed sliced almonds on top (reserve a few almonds for garnish).

To plate: spoon a portion of Parmesan orzo onto each plate, place a grilled redfish fillet on or beside the orzo, arrange grilled asparagus alongside, and spoon additional wine butter around the fish. Finish with remaining chopped parsley, a light grating of extra Parmesan over the orzo if desired, and a lemon wedge.