Grilled Redfish / Sweet Peas / Shiitake Mushrooms / Roasted Red Potatoes / Lemon Caper Beurre Blanc Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Wash and cube the red potatoes into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Spread the potatoes on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.

2. 2

   Grill the Redfish

   While the potatoes are roasting, preheat the grill to medium-high heat. Brush the redfish fillets with 1 tablespoon of olive oil and season with salt and pepper. Grill the fish for about 4-5 minutes on each side, or until it flakes easily with a fork.

3. 3

   Sauté the Vegetables

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced shiitake mushrooms and cook for about 5 minutes until tender. Add sweet peas and sauté for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.

4. 4

   Make the Lemon Caper Beurre Blanc

   In a small saucepan, melt 1/2 cup of butter over medium heat. Add minced shallots and garlic, cooking until translucent (about 2 minutes). Stir in lemon juice and capers, and reduce the mixture slightly. Remove from heat and whisk in the remaining butter until smooth and creamy.

5. 5

   Plate the Dish

   On each plate, place a portion of grilled redfish topped with sautéed shiitake mushrooms and sweet peas. Add a generous serving of roasted red potatoes on the side. Drizzle with lemon caper beurre blanc and serve immediately.