ROASTED FISH in RED BUTTER SAUCE; Easy Recipe

This Pairing Salts® recipe was inspired by Tricia, my friend, who invited me to my first Feast of 7 Fishes years ago. Executive by day, huge foodie all around, she has hosted many a holiday gathering with food she makes seem so effortlessly simple, but simply delicious. We're sure that you will love the recipe, and that the red sauce will be a staple all year round. Love you, Tricia!

Shopping list:

Riesling1 Pairing Salts™ | 2lb 'meaty' fish (e.g. Monkfish, Swordfish, Tuna ) | 2C canned tomatoes | 1C sliced sweet onion | 4tbsp butter 

Directions:

Red Butter Sauce prep - 

1. - Place 2C canned tomatoes, 1C sliced sweet onion and 1tbsp of Riesling Pairing Salts™ into a pot and simmer on low for 35minutes until the sauce is reduced and thickened.

2.  - Remove sauce from the heat and strain onions from sauce.

3. - Add butter to the sauce and stir until even consistency. Taste and add more Riesling1 Pairing Salts™ if desired.

4. - Plate warm sauce in bowl and top with fish filet ( see below ). Serve immediately.

Roasted Fish prep -

1. - Preheat oven to 300 degrees for slow roasting fish.

2. - Cut fish into 4 equal pieces and lightly coat with canola oil and season both sides of fish with Riesling1 Pairing Salts™. 

3. - Place fish on a baking sheet and into oven for approximately 20 minutes until flesh is opaque. Remove from oven and cover with foil for 5 minutes which will cook allow the fish to cook through without overcooking. Plate and serve.