Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Fish with Sauce Gribiche
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 27 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 161 milligrams
- Sodium
- 623 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 36 grams
Gribiche is a classic French cold sauce that combines hard-cooked eggs, capers, cornichons and herbs into an emulsified mixture. For this recipe, the punchy and flavorful sauce is a great match for crispy-skinned sauteed fish filets and roasted asparagus.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 27 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 161 milligrams
- Sodium
- 623 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 36 grams
Ingredients
Directions
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a small saucepan of water to a boil. Gently lower the eggs into the water and return to a boil, then reduce the heat and simmer until hard-boiled, 10 minutes. Drain and run under cold water until cool enough to handle. Peel, halve and finely chop the eggs. Add to a medium bowl with the cornichons, capers, mustard, vinegar and 1/4 cup olive oil. Stir together; season with salt and pepper.
- Toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Spread on the hot baking sheet and cook, undisturbed, until charred on the bottom and crisp-tender, 10 to 12 minutes.
- Meanwhile, run a knife back and forth across the fish skin to remove any scales. Gently score the skin about 1/4 inch into the fish, 4 scores per fillet (this will help prevent curling). Heat a large nonstick skillet over medium-high heat; season the fish with salt and pepper. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the fish, skin-side down, and cook, pressing down with a spatula if the fish curls, until well browned, 3 to 5 minutes. Flip and cook through, 1 more minute.
- Divide the fish and asparagus among plates. Stir the parsley and chives into the sauce and spoon over the fish. Serve with lemon wedges.
