Bowl of Lemon, Butter & Tomato Sauce
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Lemon, Butter & Tomato Sauce


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cups
**
30 min
2 days		 A very nice sauce to spoon over fish fillets - interesting flavors and textures, but won't overpower. The amount given will serve for about 4 fillets of Tilapia size.

8
1/2
1
1/2
3
ar
oz
T
oz
c
T

Grape Tomatoes  
Tarragon
Shallot
Butter
Lemon Juice
Wine, White (1)
Make:   -   (30 min)
  1. Cut TOMATOES in quarters lengthwise, chop TARRAGON fine (measure is lightly packed after chopping), mix.
  2. Chop SHALLOT very fine.
  3. Melt Butter in a small saucepan until it stops foaming, then gently fry the Shallots until they are soft and aromatic, browning should be minimal, if any. Then stir in Lemon Juice and Wine (If used). Bring back to a simmer.
  4. Remove from the heat and stir in Tomatoes - keep warm until the fish is ready.
NOTES:

  1. White Wine:

      Without the wine, this sauce worked well with poached fish, though an additional tablespoon of liquid wouldn't hurt. For fried fish, you might need more, as any coating will absorb liquid. Maybe 2 or 3 tablespoons of Wine, or whatever works with your fish.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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