Ingredients
Serves 2
- FOR THE BEURRE BLANC
- 4 medium shallots, minced
- 1/3 cup white wine
- 1/4 cup seasoned rice vinegar
- 1 teaspoon Meyer lemon juice
- 1 stick unsalted butter, room temperature cut into 1-inch pieces
- FOR THE FISH
- 2 6-ounce skinless grouper fillets
- Coarse salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons olive oil
Description
Martha Stewart
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