Fish, Tomato, Avocado And Basil Beurre Blanc

Directions

1. 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 c.. Strain out shallots.
2. Remove pan from heat and whisk in butter and basil till butter is melted and sauce is smooth. Season with salt and white pepper to taste. Don't bring to a boil again.
3. If you need to rewarm to sauce, do so over very low heat while gently whisking till hot, not warm. If it gets too warm, it will separate and look bad.
4. Season the fish on both sides with Lawry's Lemon Pepper. Heat the butter and oil in a large skillet over medium heat. Lightly brown fish on both sides and then add in the white wine to pan. Cook for a few min more.
5. When you slice the avocado, sprinkle the lemon juice over so which the slices won't brown.
6. 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.
7. This recipe yields 4 servings.
8. Comments: If you do not have any fresh basil handy, use any other fresh herb you like or possibly leave out the herb part altogether. The type of fish you use is not critical. The recipe works with just about any fresh fish.
9. Obviously, this recipe is better when the tomatoes are homegrown, not the ones in the stores. If your tomatoes are store-bought, slice them and then sprinkle a little bit of salt, a healthy pinch of sugar and a splash of balsamic or possibly white wine vinegar on them and let them sit for 15 min before assembling the dish. You'll be amazed at how much better they taste.
10. I've allowed half an avocado per person. I like avocado. If you do not like avocado, you should pick a different recipe anyway.