Rockfish & Tomato Water Wine Reduction
This Pan-Seared Rockfish with Crispy Fried Capers and Tomato Wine Reduction is a showstopper of a dish! Perfectly crispy fish, topped with zingy, golden-fried capers in a luscious tomato-wine sauce—it’s the kind of meal that feels fancy, yet comes together easily. The smooth reduction adds a depth of flavour that complements the redfish beautifully, and the crispy capers offer a fun, crunchy contrast. Serve it up with a side of quinoa, roasted veggies, or a fresh salad, and you’ve got a meal that’s as delightful as it is impressive. Trust me, this one’s a keeper!
Equipment
- Blender or Food processor
- Cheese Cloth
Ingredients
- 12 rock fish / redfish fillets 3 fillets per person
- 6 tbsp cornstarch
- 3 tsp garlic powder
- 3 tsp paprika
- Salt and pepper to taste
- 4 tbsp olive oil or butter for searing
- 4 tbsp capers drained and patted dry
- 2 tbsp olive oil for frying capers
Tomato Water Wine Sauce
- 2 lbs ripe tomatoes preferably heirloom or vine-ripened
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 shallot finely chopped
- 2 garlic cloves smashed
- 1 tbsp olive oil
- 1-2 sprigs fresh thyme optional
- ½ tsp salt adjust to taste
- Freshly cracked black pepper to taste
- 2-3 Cold Cubes Butter
Instructions
- In a shallow dish, combine cornstarch, garlic powder, paprika, salt, and pepper. Lightly dredge the redfish fillets in the cornstarch mixture, ensuring they are evenly coated on both sides.
- Heat olive oil (or butter) in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes per side, or until golden and crispy on the outside and cooked through. Remove the fish from the skillet and set aside.
- In the same skillet, add more olive oil for frying. Once hot, carefully add the capers and fry for 1-2 minutes until crispy and golden. Remove them with a slotted spoon and set them on a paper towel to drain.
- Make the tomato water white wine sauce (see instructions below)
- Place the pan-seared redfish on a plate, drizzle with the tomato wine reduction, and top with crispy fried capers. Serve immediately.
- Serve with a fresh salad, roasted vegetables, or cucumber quinoa (see notes for link) for a light, balanced meal.
Tomato Water Wine Reduction
- Roughly chop the tomatoes and place them in a blender or food processor. Pulse until puréed.
- Transfer the purée into a fine-mesh strainer lined with cheesecloth or a clean kitchen towel, set over a bowl. Let it drain for 1-2 hours to extract the tomato water, discarding the solids.
- Heat 1 tbsp olive oil in a saucepan over medium heat. Add the shallots and garlic, sautéing until softened (about 2 minutes).
- Pour in the white wine and simmer for 3-4 minutes until reduced by half. Add the tomato water and thyme sprigs (if using), bringing to a gentle simmer.
- Reduce for 8-10 minutes until the liquid thickens slightly and the flavors concentrate.
- For extra richness, whisk in a pat of cold butter at the end to give the sauce a silky, velvety finish. Remove the thyme sprigs, then season with salt and freshly cracked black pepper to taste.
Notes
This tomato water wine reduction sauce is deliciously versatile and can be used with a variety of seafood dishes, such as sole, seared scallops, grilled tuna, or roasted salmon. It also pairs wonderfully with other proteins, like chicken or roasted vegetables, for a rich and flavourful finishing touch.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
2 responses to “Rockfish & Tomato Water Wine Reduction”
This was fantastic and crispy capers are a new favorite.
💜