Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 c Medium-dry Sherry
- 1 lg Shallot; minced (about 1/4
- ; cup)
- 2 tb Dry white wine or water
- 1 tb Sherry vinegar; (available
- ; specialty foods
- ; shops and some
- ; supermarkets) or
- ; white-wine vinegar
- 3 tb Cold unsalted butter; cut
- Two; (1/2-inch-thick) red
- ; snapper fillets
- ; (about 10 ounces
- ; total), seasoned
- ; with salt and
- ; pepper
Preparation
In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them. Serves 2. Gourmet February 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
