Ingredients

How to make it

  • For Beurre Blanc

  • In medium, heavy sauce pan, heat wine and juice from the lemon over medium high heat until about 1-2T of liquid remains.
  • Add cream and maintain a high simmer to reduce by about half.
  • Reduce heat and add butter, one piece at a time, whisking well between each until melted. Immediately add next piece and continue until all butter is incorporated.
  • Remove from heat and add the juice from the lime and the hot sauce and whisk once more. Set aside and keep warm, if possible(if not, it's okay, just heat it briefly prior to plating)
  • For Fish

  • Heat a lil olive oil in a large heavy skillet or on a griddle, etc(you can also just grill or broil this, if desired)
  • Drizzle cleaned, dry fish with a lil olive oil.
  • Sprinkle first side of each piece with the Cajun seasoning.
  • Cook, seasoning side down for about 3 minutes, sprinkle up side with a lil more of the seasoning, then flip and cook another 2 minutes. You only wanna cook until the fish flakes easily. Do not over cook.
  • Serve with the beurre blanc and extra lemon wedges, if desired
  • (this sauce is ridiculously delicious over any veggie you may happen to serve(hello, asparagus), too!)

Reviews & Comments 3

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    " It was excellent "
    mrspaquet ate it and said...
    delicious, i will defiantly be making this again
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    " It was excellent "
    mrspaquet ate it and said...
    I'm making this right now, sauce taste great. I'm pairing it with orzo and asparagus. can't wait to be eating. hubby just yelled "smells great" from the other room
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  • elgourmand 7 years ago
    Nice combo Keni. It off to the fish market for some sword fish. RJ
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  • mommyluvs2cook 7 years ago
    Looks good Keni!
    Was this review helpful? Yes Flag

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