A family friend went on a fishing trip in The Key’s recently and brought us back fresh Yellowtail fillets. I have never tasted fish that was so mild and flaky. It was incredible. One night I topped it with this delicious tropical beurre blanc sauce. This sauce would also be good on chicken or tofu. Whatever you pair it with, it is good topped with toasted coconut flakes too. Enjoy!
1 small shallot, minced
1 teaspoon olive oil
1/4 cup dry white wine
1/2 cup tropical fruit juice (I used the morning blend by R.W. Knudsen)
1/4 cup softened unsalted butter, or dairy free alternative
Pinch of salt and white pepper
In a small saucepan, sauté the shallot in olive oil until slightly browned. Add the white wine and juice. Over medium heat, reduce by 3/4. Remove the pan from the heat and slowly whisk in the butter a little at a time, making sure all the butter is whisked in before adding more. Season with salt and pepper to taste.
Recipe by Michelle