Grilled White Fish with Garlic-Butter Wine Sauce
This Grilled White Fish with Garlic-Butter Wine Sauce recipe is a delightful culinary creation inspired by Chef Bobby Flay from the Food Network. The combination of dry white wine, aromatic shallots, and fresh garlic creates a rich and flavorful sauce that perfectly complements the grilled fish. This dish is not only a great option for a romantic dinner but also an excellent way to elevate shrimp when served over a bed of pasta. With its vibrant flavors and elegant presentation, this dish brings a taste of coastal cuisine right to your table while keeping it low in carbs, pleasing both the palate and waistline.
N/A
Servings
280
Calories
9
Ingredients
Ingredients
Dry white wine
1/2 cup (none)
Shallots
2 (minced)
Garlic cloves
2 (crushed and finely chopped)
Unsalted butter
1/4 cup (room temperature)
Fresh parsley
1 teaspoon (finely chopped)
White fish fillets
2 (8 ounce) (none)
Extra virgin olive oil
2 tablespoons (none)
Salt
1 teaspoon (to taste)
Ground black pepper
1/2 teaspoon (to taste)
Instructions
1
In a small saucepan, combine the dry white wine, minced shallots, and crushed garlic. Whisk well to mix.
2
Place the saucepan over high heat and bring the mixture to a boil. Allow it to cook until reduced by half, approximately 5-7 minutes. Remove from heat and let it cool slightly.
3
Once the wine mixture has cooled to warm, cut in the room temperature unsalted butter and whisk until emulsified. Stir in the chopped fresh parsley, then season with salt and ground black pepper to taste.
4
Cover the sauce with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Allow it to come to room temperature before grilling the fish.
5
Preheat your grill or grill pan over high heat.
6
Brush the fish fillets on both sides with extra virgin olive oil and season generously with salt and pepper.
7
Place the seasoned fish fillets onto the hot grill. Grill them for about 4 minutes on each side, or until they are golden brown and easily flake with a fork.
8
Once cooked, transfer the grilled fish to dinner plates and generously drizzle with the garlic-butter wine sauce.
9
Serve immediately, either on a bed of warm pasta or as an alternative to shrimp, for a delightful low-carb meal.
Nutrition Information
21g
Fat
3g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled White Fish with Garlic-Butter Wine Sauce?
This is a flavorful seafood dish inspired by Bobby Flay that features grilled white fish fillets topped with a rich reduction of dry white wine, shallots, garlic, and fresh parsley.
What types of fish work best for this recipe?
Any firm white fish fillets work well, such as cod, halibut, tilapia, or snapper. The recipe uses two 8-ounce fillets.
How many calories are in this dish?
Each serving contains approximately 280 calories.
Is this recipe low in carbohydrates?
Yes, this dish is very low-carb, containing only 3 grams of carbohydrates per serving.
What kind of wine should I use for the garlic-butter sauce?
A dry white wine is recommended for this recipe. Examples include Sauvignon Blanc, Pinot Grigio, or Chardonnay.
Can I use red wine instead of white wine?
While you could use red wine, it would significantly change the flavor profile and color of the sauce. White wine is preferred for a traditional garlic-butter seafood sauce.
How long does it take to reduce the wine mixture?
The wine, shallots, and garlic should be boiled until the liquid is reduced by half, which typically takes about 5 to 7 minutes.
Why do I need to let the wine mixture cool before adding butter?
The mixture should be warm but not boiling to allow the room-temperature butter to emulsify into a smooth, creamy sauce rather than just melting into oil.
Does the butter need to be room temperature?
Yes, using room-temperature unsalted butter ensures it incorporates properly into the wine reduction for the best texture.
How much fat is in this recipe?
This recipe contains 21 grams of fat per serving, primarily from the butter and olive oil.
What is the protein content of the grilled fish?
This dish provides 21 grams of protein per serving.
How long should I grill the fish fillets?
Grill the fish over high heat for approximately 4 minutes per side until they are golden brown and flake easily.
What temperature should the grill be?
The grill or grill pan should be preheated to high heat to ensure a good sear and prevent sticking.
Can I make the garlic-butter sauce in advance?
Yes, the sauce needs to be refrigerated for at least 30 minutes to meld flavors, but it should be brought back to room temperature before serving.
How do I know when the fish is fully cooked?
The fish is done when it is opaque throughout and flakes easily when tested with a fork.
What can I serve this fish with?
It can be served on its own for a low-carb meal, or over a bed of warm pasta. It also pairs well with roasted vegetables or a light salad.
Can I use this sauce for other types of seafood?
Absolutely! This garlic-butter wine sauce is excellent when served over grilled shrimp or scallops.
Is this recipe gluten-free?
As written with just the fish and sauce, the recipe is naturally gluten-free. Just avoid serving it over traditional wheat pasta if you require a gluten-free meal.
What herbs are used in the sauce?
The recipe calls for one teaspoon of finely chopped fresh parsley.
How much garlic is required?
The recipe uses two cloves of garlic, crushed and finely chopped.
Can I use salted butter?
The recipe calls for unsalted butter. If you use salted butter, you should reduce the amount of additional salt added to the sauce.
What is the purpose of the shallots?
Shallots provide a delicate, sweet onion flavor that complements the garlic and white wine without overpowering the fish.
Should I leave the skin on the fish?
You can grill the fish with or without skin. If keeping the skin on, grill the skin-side first to get it crispy.
Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan on the stovetop over high heat works perfectly for this recipe.
How much olive oil is used for the fish?
The fillets should be brushed with approximately 2 tablespoons of extra virgin olive oil.
Can I substitute dried parsley for fresh?
Fresh parsley is recommended for the best flavor and color, but you can use about one-third the amount of dried parsley if fresh is unavailable.
Is there any sugar in this recipe?
No, this recipe contains zero grams of sugar.
How many servings does this recipe make?
Based on the two 8-ounce fillets, this recipe serves 2 people.
Who is the inspiration for this recipe?
This recipe is inspired by the culinary style of Food Network Chef Bobby Flay.
What is the first step in making the sauce?
The first step is combining the dry white wine, minced shallots, and crushed garlic in a small saucepan.