Fresh Tomato and Rosemary Sauce
enough for 4 servings
1 large shallot, minced
1/2 cup dry white wine
1/8 cup bottled clam juice
1 small tomato, peeled, cored, seeded, and cut into 1/2-inch dice (about 1/2cup)
3 tablespoons unsalted butter, softened
1 teaspoon chopped fresh rosemary
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. Add shallot; sauté until softened slightly, about 30 seconds. Increase heat to high, add wine and clam juice, and boil until sauce is reduced to 1/3 cup, 4 to 5 minutes, scraping skillet bottom with wooden spoon to loosen browned bits. Add tomato and any accumulated fish juices and reduce sauce again to 1/3 cup. Remove pan from heat and swirl in butter until melted and sauce is thickened. Add rosemary and season with salt and pepper to taste. Spoon sauce over fish and serve immediately.