Grilled Redfish
- 8 oz. piece of fish, washed and patted dry
- 1 Tbsp. olive oil
- 4 oz. fresh baby spinach
Brush the fish with olive oil, if desired, salt and pepper on both sides, and grill. Sauté baby spinach just until wilted and set aside.
Sauce
- 1 Tbsp. capers
- pinch of Italian parsley
- 1 Tbsp. sundried tomatoes
- 2 oz. jumbo lump crabmeat
- 2 oz. white wine
- 4 oz. unsalted butter
To the pan, add capers, sundried tomatoes, parsley, and wine. Heat over moderate heat until wine is almost completely evaporated. Turn fire to low, add crabmeat, then add butter a little at a time, stirring butter with a spoon non-stop until butter is incorporated. Add salt and pepper if desired.
To Plate
Place fish on a bed of fresh baby spinach, and spoon sauce over the fish. Serve immediately.
