i n g r e d i e n t s :
p r e p a r a t i o n : Boil wine and shallots in small saucepan over high heat until liquid is reduced to 2 tablespoons, about 4 minutes. Remove from heat. Stir in lemon juice and lemon peel. Add 12 tablespoons butter, 1 piece at a time, whisking just until butter melts. Season sauce with salt and pepper. Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season fish with salt and pepper. Add to skillet, saute until golden and cooked, through, about 4 to 5 minutes per side. Transfer fish to plates. Spoon sauce over fish. Sprinke with parsley. Garnish with lemon.
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