Friday, April 2, 2010

Raspberry Sauce for Fish

4 shallots, minced
3/4 C. raspberry vinegar
1/4# unsalted butter
Salt & pepper to taste

Saute shallots until tender.
Add vinegar over medium heat until volume is half.
Add butter in small amounts and whisk to melt until smooth.
Pour over hot cooked fish- tilapia is perfect!

{LDM}

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