Fish, Tomato, Avocado And Basil Beurre Blanc

Recipe Ingredients

8		Skinless fish fillets, abt 1/2" thk - - (3 to 4 oz ea)
1 teaspoon	5ml	Lawry's Lemon Pepper
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Olive oil
1/4 cup	59ml	Dry white wine
2 cups	474ml	Just-ripe avocados - peeled, seeded, (large)
		And sliced about 1/4" thick
1		Lemon - juice only
2		Tomatoes - sliced 1/4" thick (large)
		= (see comments about tomatoes below)
		Basil Buerre Blanc
2 cups	474ml	Dry white wine
2 tablespoons	30ml	Shallot - minced
		= (or the white part of a green onion)
1		Lemon - juice only
1/2 lb	227g / 8oz	Butter
2 tablespoons	30ml	Minced fresh basil
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

To make the sauce, bring the wine, shallot and lemon juice to a boil in a sauce pan over medium-high heat. Reduce liquid to 1/4 cup. Strain out shallots.

Remove pan from heat and whisk in butter and basil until butter is melted and sauce is smooth. Season with salt and white pepper to taste. Do not bring to a boil again.

If you need to rewarm to sauce, do so over very low heat while gently whisking until warm, not hot. If it gets too hot, it will separate and look bad.

Season the fish on both sides with Lawry's Lemon Pepper. Heat the butter and oil in a large skillet over medium heat. Lightly brown fish on both sides and then add the white wine to pan. Cook for a few minutes more.

When you slice the avocado, sprinkle the lemon juice over so that the slices will not brown.

To serve, place a piece of fish on the plate, top with sliced avocado and then tomato. Repeat layer. Drizzle sauce over fish, avocado and tomato.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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