Fish With Tomato-Chive Butter |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The sauce makes this recipe.....it's absolutely wonderful. I clipped this out of a local paper and made it using tilapia and I'm still drooling! Ingredients:
2 medium shallots, peeled and minced |
3 tablespoons chardonnay wine |
1 tablespoon white wine vinegar |
1 tablespoon heavy cream |
1/2 cup cold unsalted butter, cut into small cubes |
1 medium tomato, peeled, seeded and diced |
6 -8 fresh chives, snipped |
1 teaspoon fresh lemon juice |
salt & pepper |
4 (7 ounce) fish fillets |
Directions:
1. Have your broiler preheated when you start.
2. Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
3. Add cream and return to simmer for 2 1/2 minutes.
4. Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
5. Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
6. Fish: Position broiler rack 4 to 5 inches from heat.
7. About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.
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