Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce

Name: Grilled Fish with Crab-Stuffed Zucchini Blossoms and White Wine Sauce
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 4 large shallots, thinly sliced (about 1 cup); 2 garlic cloves, thinly sliced; 3 fresh thyme sprigs; 1 bay leaf; 2 cups dry white wine; 1 cup water; 2 teaspoons olive oil; 8 baby squash (such as zucchini or pattypan), zucchini halved lengthwise, pattypan halved horizontally; 2 large fresh thyme sprigs, divided; 1 tablespoon butter; 4 cipolline onions or 8 pearl onions, peeled; 2 garlic cloves, smashed; 1 cup low-salt chicken broth; 1 tablespoon olive oil; 2 tablespoons chopped shallot; 1 garlic clove, minced; 8 ounces cooked crabmeat, picked over; 4 large fresh tarragon leaves, thinly sliced; 4 large or 8 medium fresh zucchini blossoms; 4 to 8 long fresh chives; 8 3-ounce lemonfish (cobia) or mahi-mahi fillets; Olive oil; 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch cubes

Photographer Lendon Flanagan

August 4, 2008

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Recipe notes