Fresh Catch-of-the-day with Shrimp Portofino Sauce Recipe

Ingredients

• 1 tablespoon butter
• 4 (6–8 ounce) fresh fish fillets
• Salt and freshly ground black pepper

• 1 tablespoon butter
• 12 large (20–25 s) shrimp, peeled and deveined, tails left on
• ½ shallot, minced
• 2 ounces brandy
• 1 cup heavy cream
• 1 tablespoon flour
• 1 teaspoon seafood seasoning or Old Bay Seasoning
• 2 tablespoons snipped fresh parsley

To prepare the catch of the day
1. Warm grill until hot or preheat oven to 350°F. Place 1 tablespoon butter in a small glass dish and microwave until butter is melted, about 15 seconds. Baste fish fillets on both sides with butter and season them with salt and pepper to taste. Place fish on hot grill or into oven in an ovenproof baking pan. Grill or bake fillets until they are opaque and flake lightly when tested with a fork (or reach 145°F when tested with an instant-read food thermometer).
To make the shrimp Portofino sauce
2. Meanwhile, melt 1 tablespoon butter in a large sauté pan over medium heat. Add shrimp and sauté for 1–2 minutes, stirring frequently. (Take care not to burn butter.) Add shallots and cook until translucent. Add brandy to deglaze pan and reduce it by half. Add cream and continue cooking until sauce is reduced by one-quarter. Add flour and stir continuously until thickened. Stir in seafood seasoning. Reduce heat to low and allow sauce to cook for 5 minutes.
To plate and serve
3. Place a fish fillet in the center of each of 4 dinner plates. Spoon one-quarter of shrimp Portofino sauce atop each serving. Garnish each portion with ½ tablespoon snipped parsley. Serve immediately.