Oxmoor House
4 servings


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1 red snapper head
1 medium onion, sliced
1/2 cup chopped fresh parsley
4 sprigs fresh thyme, chopped
1 1/2 quarts water
1 1/4 cups Chablis or other dry white wine
1 (14 1/2-ounce) can whole tomatoes, drained and chopped
Juice of half a lemon
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon red pepper
3 sprigs fresh parsley, minced
3 sprigs fresh thyme, minced
3 cloves garlic, minced
3 bay leaves, crumbled
1/4 teaspoon ground allspice
3/4 pound redfish fillets
3/4 pound red snapper fillets
1 1/2 cups finely chopped onion
2 tablespoons olive oil
Toast points
Lemon slices
Fresh parsley sprigs


Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.

Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.

Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.

Sauté chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.

Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.

Created date

February 2010