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Paillard of Fresh Fish with Salsa Beurre Blanc















Trans-fat Free, Low Carb, Sugar-Free


2 pounds fish steaks
firm-fleshed, (marlin, tuna, swordfish, or salmon)
¼ cup white wine
¼ cup white wine vinegar
½ tablespoon shallots
¼ cup butter
cup salsa
1 x salt
1 x black pepper


Partially freeze the fish and slice it across the grain about ½- inch thick.

Pound with a mallet, meat pounder, or rolling pin to an even thickness of about ⅛ inch.

Combine the wine, vinegar, and shallots in a saucepan.

Bring to a boil and reduce to 2 tablespoons of liquid.

Remove the pan from the heat and whisk in the butter bit by bit.

Add the salsa and heat slightly.

Correct the seasoning with salt and pepper.

Keep warm in a water bath if not served right away.

Place the fish paillards on a cookie sheet with sides that can go under a broiler.

Broil about 4 inches from the heat for 2 minutes.

Transfer to warm plates and serve immediately, topped with the sauce.

Notes: Beurre blanc sauces cannot be reheated too much or the butter simply melts and does not retain its creamy texture.

A bath of hot (not boiling) water is best for keeping the sauce at serving temperature.

A paillard is something pounded very thin.

In this case it is fish.

You can also make paillards out of chicken breasts.

VARIATION: Omit the beurre blanc and serve the paillards with Avocado Salsa.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 10797% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 148mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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