Fish With Tomato-Chive Butter

Submitted by Boca Pat

"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!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

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 tomatoes, 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.

Reviews

[Bayou Andy]

Very Good!!! I used white wine for vinegar and added several shakes of Tabasco to give it a kick. Very good recipe.

 

[Susan L.]

What a wonderful and delicious dish! The sauce is absolutely incredible - I halved the butter to make it "healthy" and it was still very rich and flavorful. Thanks for sharing a great recipe for one of those "tastes like it took way longer than it does" recipes!

 

[Ms B.]

This is a very flavorful dish. The prep is so simple that even after a long work day, we can have an excellent meal. I subbed Pinot Grigio for the Chardonnay, as that is what I had on hand and used tilapia fillets. Even with the 1/2 cup of butter, the sauce is light and fresh. We served it with a rice pilaf and fresh green beans. Thanks for posting such a great recipe.