Ingredients
- ½ pound slender asparagus
- 3 ½ tablespoons butter
- 1 ½ tablespoons finely minced shallots
- 4 fillets of St. Pierre (John Dory), sea bass or gray sole; total weight about 1 pound
- ¼ cup white-wine vinegar
- ½ tablespoon honey
- 1 tablespoon water or fish stock
- 1 teaspoon fresh lemon juice
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Nutritional Information
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Nutritional analysis per serving (2 servings)
450 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 44 grams protein; 146 milligrams cholesterol; 171 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 to 4 servings
Preparation
- Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.
- In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.
- Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1 1/2 minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.
- Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.
- Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.
35 minutes
Dining and Cooking