1/2 cup chopped red bell pepper (from 1 bell pepper)
1/2 cup chopped orange bell pepper (from 1 bell pepper)
3 cups fresh corn kernels (from about 6 ears)
2 garlic cloves, minced
2 teaspoons kosher salt, divided
1/2 cup dry white wine
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 1/2 teaspoons black pepper, divided
2 tablespoons olive oil
4 (6-oz.) redfish fillets
1 teaspoon fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook gnocchi according to package directions. Set aside.
Tie together thyme sprigs and, if using, sage sprig with kitchen string. Melt butter in a 10-inch straight-sided saucepan over medium. Add onion, bell peppers, and herb bundle; cook, stirring occasionally, until tender, about 5 minutes. Add corn, garlic, and 1 teaspoon of the salt; cook, stirring often, until tender, about 5 minutes.
Stir in wine, and cook until reduced by half, about 2 minutes. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
Stir together paprika, cayenne, 1 teaspoon of the black pepper, and remaining 1 teaspoon salt in a small bowl. Heat oil in a large skillet over medium. Sprinkle redfish fillets evenly with paprika mixture, and cook fish in hot oil until cooked through, about 3 minutes per side. Transfer fillets to a plate, and keep warm.
Remove and discard herb bundle from corn mixture. Stir in gnocchi, lemon juice, and remaining 1/2 teaspoon black pepper. Cook until gnocchi are heated through, about 1 minute. Sprinkle with parsley. Divide gnocchi mixture evenly among 4 plates, and top each with 1 redfish fillet.
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