Grilled Fish with Lemon Beurre Blanc Sauce

This is a terrific fish dish, even for those who don't like fish!  You'll see why when you read the sauce recipe.  

2 servings
15 calculated points

Sauvignon Blanc, Vouvray, Chardonnay

Ingredients

• flour, for dusting
• sea salt
• ground black pepper
• 1 1⁄2 lbs petrale sole fillets (or any other firm fish)
• 8 tablespoons butter, cut into 1 tablespoon pieces
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 2 tablespoons heavy cream

Directions

Dredge the fillet pieces lightly in the flour, sprinkle with salt & pepper.

In a frying pan, heat 2 T of butter over medium-high heat; when foaming, add the fish. Saute until golden.

In a saucepan over medium-high heat, combine the lemon juice & zest; add the cream & bring to a boil. Remove from the heat & add the remaining 6 T of butter, one at a time, whisking to melt.