White Fish with Beurre Blanc Sauce #recipe from A Sprinkling of Murder by @DarylWoodGerber

From Daryl:

One of my favorite dinners is white fish with beurre blanc sauce. I’ve used lots of different white fish to make this dish. One of my favorites is Chilean sea bass, which is a fish rich in omega-3 unsaturated oils. It’s mild and sort of buttery in flavor, and it won’t toughen up because of the extra oil. 

Dining for one, as I usually do, I made a half recipe, and to experiment, I used two different kinds of fish. The bass was fresh; the mahi-mahi was frozen and thawed.  Both turned out to my liking.

This recipe can also be found in A SPRINKLING OF MURDER along with a variety of brownie recipes.  

WHITE FISH WITH BEURRE BLANC SAUCE

4 Chilean sea bass filets (or other white fish, about 6 ounces each)

Kosher salt, to taste

Black pepper, to taste

1/4 cup dry white wine

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons shallots, minced

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon heavy cream

6 tablespoons butter, cold, cut into small pieces

Garnish: lemon wedges

Heat oven to 425 degrees F.

Line baking pan with parchment paper. Brush parchment paper with olive oil. Set the filets on the paper and sprinkle lightly with Kosher salt and pepper. Place the pan in the oven and bake for 15-20 minutes.  The fish should be cooked through, not pink.

While the fish is baking, prepare the lemon beurre blanc sauce. In a saucepan, combine the white wine, vinegar, and minced shallots. Bring the mixture to a simmer and cook until reduced to about half, about 3 minutes.

Add the lemon juice, zest, and cream. Remove the pan from heat and whisk in a pat of butter. Set the pan back over low heat and continue whisking until the butter has melted. Add remaining pieces of butter until all are incorporated. Taste and add salt and pepper, as needed.

*Note: If the sauce is too hot or cold, it will separate, so keep it warm until serving time.

Arrange the fish on plates with garnish and desired vegetable. Drizzle with the beurre blanc sauce.

Bass on the left; mahi on the right

A SPRINKLING OF MURDER 
now in audio, too!

You can read all about it and order it on a

variety of sites via my website HERE. 

Plus I've posted a few pictures of my fairy gardens and

I've included some trailers,
a PDF of where I buy some of

my fairy garden supplies, and more.

Don't forget to order the 9th book in the  

Cookbook Nook Mystery series,  

SHREDDING OF EVIDENCE, 

in trade paperback and e-book.

You can read all about it and order it on a variety sites via my website, HERE

And here is my latest Aspen Adams novel of suspense. 

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

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