Santiago - 11-7-2016 at 01:34 PM
SWMBO found this in a cookbook for pre-diabetics (aren't we all?) and it's outstanding. Goes well with all the white meats. Gotta love garlic
though.
1-1/2 pounds of firm fish, chicken breasts/thighs, thick pork chops or similar.
Sauce Ingredients
2 tbsp. olive oil
20 (twenty) cloves of garlic, peeled and sliced
¼ tsp crushed red pepper flakes
1 onion, chopped
½ cup dry white wine
1-1/4 cup chicken broth
1 tbsp. butter
3 tbsp. chopped parsley
Preheat oven to 325. Combine 2 tbsp. of flour, sage, rosemary, salt and pepper on a plate. Dredge the meat in this mixture and shake off excess.
Heat oil in large skillet over medium-high heat. Add the meat and cook about 4 minutes per side, less if fish. Transfer to baking sheet and continue
to cook in the oven; about 25 minutes for the chicken/pork, less for the fish.
Meanwhile, add the garlic, pepper flakes, and onion to the pan and cook until garlic begins to brown.
Stir in the wine and scrape the browned bits, add broth and boil until reduced by half, about 8-10 minutes. Remove from heat.
Wisk the butter and 1 tbsp of flour, add to the pan and whisk well. Return to heat and cook until sauce thickens.
Pour over the meat and sprinkle with parsley.
Lobsterman - 11-8-2016 at 04:19 AM
Thanks Santiago,
Going fishing Friday for rockfish and hopefully a halibut. This garlic sauce would be perfect for those fish.
Yum!
Udo - 11-8-2016 at 10:00 AM
This will work well when you wish to bake fish en "papillote", or fish wrapped in foil.
Sweetwater - 11-9-2016 at 05:25 PM
Parsley, sage, rosemary and thyme.
Kinda catchy for some reason.
Garlic sure tastes good but doesn't have the same lyrical impact.