Grilled Snapper With Lemon Basil Beurre Blanc

This recipe courtesy of Haheiman.

INGREDIENTS

1/2 cup lemon basil leaves
2 tablespoons heavy cream
5 tablespoons white wine
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1/4 cup lemon rind
3 tablespoons minced onion
8 tablespoons unsalted butter
Salt to taste
2 small whole snapper, cleaned and scaled
Olive oil

PREPARATION

1.Puree basil leaves and heavy cream in a blender and reserve. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.

2.Add butter to mixture one tablespoon at a time, whisking continuously, until all is used. Return pot to low heat for a few seconds, if necessary, so last butter pats melt. Strain sauce, and add salt to taste. Set aside.

3.Prepare a grill. Grill fish 8 minutes per side, until skin is crispy. Lift meat from bones and place on plates.

Drizzle with beurre blanc, Add a pinch of the lemon rind on each and serve.

Serves 4