Sautéed Rockfish with Poached Grapes and Beurre Blanc
1cup grapes (red; green; or mixed) - washed and cut in half
¼ cup white balsamic vinegar (dark is acceptable, if white is unavailable)
Salt, to season
Place all ingredients in a small sauce pan simmer until tender and bright in color. Approximately 15 minutes.
1 tablespoon shallot, minced
½ cup dry white wine
¼ lb. sweet, unsalted butter – COLD (cut into cubes)
Salt and white pepper
Place shallots in small pan and reduce to a syrup.
Transfer syrup to the top of a double boiler (OVER NOT IN SIMMERING WATER)
Whisk butter cubes in, one at a time. As butter melts and emulsifies, add the next piece.
When incorporated, remove to warm, not hot area of kitchen. (At this point, it is imperative to not reheat the sauce or allow it to get to hot. The emulsification will “break”.)
2 filets of rockfish, 6-8 oz each (Other mild fish filets are acceptable- flounder, snapper, etc.)
½ cup ground almond meal (available in specialty stores and many grocery stores)
1/4cup grated parmesan cheese
1tablespoon all purpose flour
Melted butter and/or oil to cover the bottom of a sauté pan
Salt, pepper, and nutmeg to season (preferably white pepper)
Heat the pan with butter/oil until a few grains of almond meal sizzle.
Dry fish filets with a paper towel and dredge in almond- parmesan mixture. Vigorously shake excess mixture (to prevent burning) and place in hot pan- skin side up. When golden brown and crispy, gently turn the filets and finish cooking.
Remove to serving plate, sauce with the beurre blanc, top with grapes and scatter with snipped chives. Pleasant if served with roasted and grilled summer vegetables.