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Fish, Tomato, Avocado and Basil Beurre Blanc

Ingredients

  • 3 – 4 ounce fish fillets skinless; about 1/2 inch thick
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 2 large just ripe avocados peeled, seeded and sliced about 1/4 inch thick
  • 1 lemon juice only
  • 2 large tomatoes sliced about 1/4 inch thick (see note about tomatoes above)

Basil Buerre Blanc

  • 2 cups dry white wine
  • 2 tablespoons shallot minced (or substitute the white part of a green onion)
  • 1 lemon juice only
  • 1/2 pound butter
  • 2 tablespoons fresh basil minced
  • salt and white pepper to taste

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 salt. 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.