LEMON SPRING FISH
MAKES 2 SERVINGS.
3 tbs butter
2 skinless fish fillets
1/2 cup white wine
1/4 cup heavy cream
1 tbs lemon juice
2 tbs chopped chives
Pepper
Lemon wedges
In skillet, heat 2 tbs butter. Season fish, cook until done. Transfer to plates. Wipe skillet, then add next 3 ingredients, boil to thicken sauce. Off heat, whisk in remaining butter. Scoop sauce over fish, top with chives and pepper. SERVE with lemon wedges & ENJOY...
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