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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 4 tilapia filets
- 1.5-2 lbs shrimp
- 1 tbsp butter
- 1 tsp, garlic, chopped
- 1 tbsp onions, finely chopped
- 1 cup white whine
- 1 cup heavy cream
- 1 stick (4 oz) butter, cubed
- 1 tbsp parsley
- Pinch salt/pepper
Method
- Make the butter wine sauce. (Yields 2 cups/4 portions of 4 fl. oz.)
- Melt 1 tbsp. of butter, chopped garlic and finely chopped onion in pot for 3 minutes. Stir with rubber spatula. No browning.
- Add white wine and heavy cream. Simmer gently until volume reduces by half. About 1 cup.
- Turn off fire.
- Add cubed pieces of butter. Stir until butter, wine and cream are combined. Sauce should have a slightly thick consistency.
- Finish with salt, pepper and chopped parsley.
- NOTE - A fresh butter sauce must be served after being made. This sauce will not chill and reheat. When adding the butter to the reduction, the temperature of the sauce cannot exceed 150 degrees. Rinse the tilapia filets and shrimp under cold water and place in a baking pan. Bake at 350 degrees for 15 - 20 minutes. (Filets' internal temp should be 145 degrees)
