Red Snapper with Sherry Beurre Blanc

• 1/4 cup medium-dry Sherry
• 1 large shallot, minced (about 1/4 cup)
• 2 tablespoons dry white wine or water
• 1 tablespoon Sherry vinegar (available at specialty foods shops and some supermarkets) or white-wine vinegar
• 3 tablespoons cold unsalted butter, cut into 4 pieces
• two 1/2-inch-thick red snapper fillets (about 10 ounces total), seasoned with salt and pepper

1. In a small saucepan cook the Sherry, the shallot, the white wine, the vinegar, and salt and pepper to taste over moderately high heat until the liquid is reduced to about 2 tablespoons, remove the pan from the heat, and whisk in the butter, 1 piece at a time, adding each new piece before the previous one has melted completely.
2. (The sauce should not get hot enough to liquefy.
3. It should be the consistency of thin hollandaise.)
4. On a foil-covered broiler pan broil the fillets under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they just flake, divide them between 2 plates, and spoon the sauce over them.

sherry, shallot, white wine, sherry vinegar, cold unsalted butter, red snapper

Taken from www.epicurious.com/recipes/food/views/red-snapper-with-sherry-beurre-blanc-11480 (may not work)