Recipe: Grilled Redfish with Tequila Raspberry Sauce

Made this the other night, turned out great! We used redfish but you can substitute any mild flaky white fish if you want (or can use chicken breast fillets). The raspberry vinaigrette we used was Kraft Light Done right but any raspberry dressing should work fine. We served it over a bed of fresh baby spinach - great flavor combination and the sauce was like a dressing so kind of doubled as a salad too. Easy to make since while the sauce is cooking you can get everything else ready.

Prep
4 redfish fillets, washed & patted dry
1/2 c. raspberry vinaigrette dressing

Put fillets in zip-top bag, add dressing, refrigerate for a couple of hours or overnight



Sauce
1/4 c. raspberry vinaigrette
2 TBSP tequila
1 tsp lime juice
1 can chicken broth
1 TBSP garlic, minced
1/2 tsp ground ginger
2 tsp soy sauce
2-3 TBSP roasted red peppers, sliced thin
3 TBSP fresh cilantro
2 green onions, sliced
6-4 cherry tomatoes, quartered

Put all ingredients except cilantro, onions and tomatoes in sauce pan. Cover and simmer until reduced and thickened, about 10 - 12 minutes. Add remaining ingredients, cover, turn off heat and leave on stove.

While sauce is cooking, wash and pat dry the spinach, grill the fish, make the side dish, etc. (We made coconut rice - easy and goes good with the sauce.)

To serve: arrange a bed of the spinach on each plate, place fish on top, cover with sauce. Serve rice on the side.

Tip: for the roasted red peppers, you can buy them already roasted (in jars usually) but is really easy to do yourself. When they're on sale I do a whole batch, then freeze in mini zip-top bags - easy to break apart and use what you need. To roast peppers: Can do them on grill or in oven, up to you. Cut peppers in half, cut out stem and seeds. Spray both sides with cooking spray or drizzle with olive oil. Place on foil lined cake pan or cookie sheet in 350 oven for about 10 - 15 minutes. When the skin gets nice and brown, take out and place in paper bag (this helps the skins loosen for easy removal). When cool, peel skin (actually just an almost translucent covering), then slice or chop and either bag up to freeze or refrigerate (will keep in the refrigerator for a few days. Cover with olive oil to keep longer in 'fridge).