Balsamic Basil Sauce
enough for 4 servings
1 tablespoon sugar
1 large shallot, minced
1/8 cup balsamic vinegar
1/2 cup bottled clam juice
1 small tomato, peeled, cored, seeded, and cut into 1/2-inch dice (about 1/2 cup)
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh basil leaves
Salt and ground black pepper
Follow a Master Recipe to cook fish (Sautéed Thin Fish Fillets, Sautéed Fish Steaks and Sautéed Salmon Fillets). Without discarding fat, set skillet over low heat. Sprinkle sugar into skillet; cook, without stirring, until sugar is golden brown, about 1 minute. Add shallot; sauté until softened slightly, about 30 seconds. Increase heat to high, add vinegar, clam juice, and tomato, scraping pan bottom with wooden spoon to loosen brown bits. Boil until reduced to 1/3 cup, 4 to 5 minutes. Add any accumulated juices and reduce sauce again to 1/3 cup. Remove from heat, swirl in butter until it melts and thickens sauce. Add basil and season with salt and pepper to taste. Spoon sauce over fish and serve immediately.