Fish With Tomato-Chive Butter - cooking recipe

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
Preparation
    Have your broiler preheated when you start.
    Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
    Add cream and return to simmer for 2 1/2 minutes.
    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.
    Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
    Fish: Position broiler rack 4 to 5 inches from heat.
    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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