Fish With Tomato-Chive Butter

• 2 medium shallots, peeled and minced
• 3 tablespoons Chardonnay wine
• 1 tablespoon white wine vinegar
• 1 tablespoon heavy cream
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 medium tomatoes, peeled, seeded and diced
• 6 -8 fresh chives, snipped
• 1 teaspoon fresh lemon juice
• salt & pepper
• 4 (7 ounce) fish fillets

1. Have your broiler preheated when you start.
2. Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
3. Add cream and return to simmer for 2 1/2 minutes.
4. Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
5. Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
6. Fish: Position broiler rack 4 to 5 inches from heat.
7. About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.

shallots, chardonnay wine, white wine vinegar, heavy cream, cold unsalted butter, tomatoes, fresh chives, lemon juice, salt, fish fillets

Taken from www.food.com/recipe/fish-with-tomato-chive-butter-87246 (may not work)