Grilled Fillet with Red wine Tomato Sauce


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Grilled Fillet with Red wine Tomato Sauce

Grilled Fillet with Red wine Tomato Sauce


    Red Wine Tomato Sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil
  • 1/2 cup chopped shallots
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped (about 1/4 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary leaves
  • Fillet
  • 1/2 lb of Arctic Fillet
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • (Served with) Plantains and Mushrooms


    Red Wine Tomato Sauce
  1. Heat 2 teaspoons of oil in a large saucepan over medium-high heat.
  2. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes.
  3. Add the garlic and cook for 2 minutes more.
  4. Add the wine and broth and stir in the tomato paste.
  5. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, for about 20 minutes.
  6. Strain through a fine mesh strainer into a small saucepan.
  7. For Fillet, Plantains and Mushrooms
  8. Season the fish with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until it's good and hot.
  9. Add the fish face down and heat until well browned on side, about 10 minutes total. Cover the pan if needed for fish to cook all the way through.
  10. Fry the plantains in olive oil until golden. Fry the mushrooms until texture of the mushroom is soft. Season with salt for taste if needed.
  11. Serve immediately with sauce and enjoy.
  12. Make sure you tag #DinnerWithTayo, would love to see your dish.

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