sauté until thoroughly cooked, about 5 minutes on each side.

I love this sauce because it's different. During my first semester of cooking classes, we had to make a beurre blanc similar to this and I think it became one of my favorite sauces. It's so rich from the butter and the roasted red pepper and hint of tomato adds a great acidic flavor. Also, a beurre blanc goes great with fish.

Pan-Sautéed Halibut

3-6 halibut filets, deboned and skinned

black pepper, to season the fish

garlic and parsley butter

1 1/2 tablespoon olive oil

• Add the olive oil to the garlic and parsley butter.
• In a pan over high heat, add some of the garlic and parsley butter and filets and
  sauté until thoroughly cooked, about 5 minutes on each side.

Roasted Red Pepper Beurre Blanc

4 thyme sprigs

10 peppercorns

2 cloves garlic, roughly chopped

1 tablespoon red onion

1 1/4 cup white wine

3 tablespoons red wine vinegar

2 tablespoons whipping cream

1 roasted red pepper, chopped

1 tablespoon tomato paste

1/4 cup water

1 1/2 sticks butter, cubed {cold}

cayenne pepper

• In a pan add the thyme sprigs, peppercorn, garlic, onion, wine and vinegar and simmer until the liquids are reduced to about a tablespoon.
• Add the cream and let it reduce again.
• In a blender add the red pepper, tomato paste and water and blend. You can blend completely or leave it a little chunky. Add to the pan and stir thoroughly.
• Remove from the heat and slowly add in the butter and continuously stir, repeating the process until all of the butter is used.
• Finish with a little cayenne.
• Pour the sauce through a sieve. You can choose to leave the sauce completely smooth, or pick out the thyme sprigs and peppercorns and than add the peppers back in and stir until incorporated.

I served this with rice and steamed broccoli.

Ashley