Poached Fish in Wine Butter Sauce

Just a great recipe folks!

Delightful and easy to prepare, this will get you many rave compliments. Any firm fish will work fine; just do not overcook the fillets. But be careful, this superb buttery sauce might make the fish jump off the plate and scream with joy.

Poached Fish in Wine Butter Sauce

4 fish fillets, about 5 oz. each
5 tablespoons butter, divided
1 shallot, minced
2 green onions, green parts only, minced
2 garlic toes, minced
1/4 cup white wine
1/4 cup fish stock
1/2 teaspoon dill weed
2 tablespoons fresh parsley, chopped
1/4 pound small shrimp, peeled & deveined (optional)
Juice of 1/2 lemon
Salt and pepper, to taste

Have fish at room temperature. Place a tablespoon of butter in a shallow pan with shallot, onion, garlic, wine, stock and bring to a boil. Reduce heat to simmer and add fish. Cover pan well and cook over low heat 6 to 8 minutes or until fish flakes. Remove the fish to a warm dish, set aside.

To the pan, add dill and parsley. Increase heat to high and reduce the liquid to 1/3rd. Add shrimp if desired and cook until they turn pink. Place shrimp on top of the fillets. Remove pan from the heat, swirl in the remaining butter a tablespoon at a time, making sure each addition blends into sauce smoothly before continuing. Finish with salt, pepper and lemon juice.

Slide fillets over orzo, cous cous or pasta of choice. Spoon sauce over fillets, sprinkle with additional parsley if desired and serve immediately.