Fish in Red Wine Sauce

Healthy and delicious, fish dishes are a favorite for any chef searching for a new culinary adventure. The seductive aroma and rich color of the Red Wine Sauce makes this entrée a treat for your senses.

Servings: 6


  • 2 tablespoons olive oil
  • 1/4 pound slab bacon, without the rind, cut into 1/2-inch dice
  • 6 garlic cloves, cut in halves
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib of celery, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes
  • 2 cups red wine
  • 2 cups chicken broth
  • 2 tablespoons softened butter
  • salt to taste
  • 6 fish fillets, skinless and boneless, (6-8 oz each, about 1 1/2-inches thick) salmon, Chilean sea bass or halibut
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 4 tablespoons extra-light olive oil
  • 1 tablespoon butter
  • 1/4 pound bacon slab or pancetta, Diced and browned, (which has been leftover from making the Red Wine Sauce)


  1. Red Wine Sauce: In a saucepan, add the olive oil and diced bacon. Cook over medium-low heat stirring well until the bacon is well-browned, 3-4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a paper towel. Save for later.
  2. In the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. Cook over medium-low heat, stirring well for 4-5 minutes. Increase the heat to high and add the red wine, bring to a boil and reduce by 1/2, about 4-5 minutes.
  3. Add the chicken broth; bring to a boil and cook, stirring well for 5 more minutes. Reduce the heat to medium-low and cook for 30 minutes.
  4. Strain the sauce into a bowl and discard all the ingredients. Place the strained sauce back into the saucepan. Bring to a boil over medium-high heat. Add 1 teaspoon of the butter-flour mixture and stir well with a whisk, wait 2 minutes and repeat.
  5. Stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the butter-flour mixture is more than enough, but just in case, you've got more on hand.) Salt to taste. Keep the sauce warm, until ready to serve.
  6. Fish: Make the Red Wine Sauce and keep warm.
  7. Mix all the dry ingredients together and sprinkle evenly on each side of the 6 fillets.
  8. Add the oil to a large nonstick sautè pan and cook over medium heat for 2 1/2 to 3 minutes until it starts rippling. Add the fillets, one at a time, reduce the heat and cook for about 2 to 2 1/2 minutes. Turn on the other side and cook for 3 more minutes. Using a slotted spatula, transfer the fillet to a dish lined with a paper towel and cover with foil.
  9. Add the butter to a small sautè pan and cook over medium heat until melted. Add the browned bacon and gently reheat the bacon for a minute or two.
  10. Place a serving of the Red Wine Sauce on the bottom of each serving dish, place a fish fillet on top and decorate with a few pieces of browned bacon.