Broiled Basa fish with Lemon Chive Beurre Blanc.

This is day one of my sauce project and today's adventure is Beurre Blanc. A terrific white sauce excellent with fish and seafood. A pretty simple sauce with just a few ingredients but requiring a little patience. I found these at Trader Joe's for under $5 per pound.

Basa fish is a very mild white fresh water fish, very light texture. The fillets tend to be long and about 5-7 ounces each perfect portion size. The flavor is similar to catfish. I broiled it about 8 minutes until opaque and flaky. the veggies on the side was a medley of yellow squash, zucchini, red and yellow peppers, grape tomatoes, and Yukon red potatoes. All sauteed in olive oil, with garlic, shallot, and thyme.  

Beurre Blanc

3 tbsp white wine
3 tbsp white wine vinegar
2 small shallots, minced
1 cup butter chilled and cubed
Sea salt and freshly ground pepper to taste
Freshly squeeze lemon juice to taste
1 tbsp freshly snipped chives

Place the wine, vinegar, shallots, in a sauce pan and bring to a boil.
Boil until reduced to about 2 tbsp.
Reduce heat to low and ad the butter a couple of pieces at a time whisking it in as you go.
The sauce will become light in color and creamy in texture.
Once all the butter is all incorporated remove from heat and add the lemon and chives and stir.
Serve hot!