Grilled Sea Bass with Tomatoes and Herb Cream Sauce

• 4 tablespoons minced shallots
• 4 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 cup whipping cream
• 2 teaspoons minced fresh thyme
• 1 1/2 cups diced seeded plum tomatoes
• 1/3 cup plus 1 tablespoon olive oil
• 2 tablespoons minced fresh basil
• 1 1/2 tablespoons minced fresh oregano
• 1 1/2 tablespoons minced fresh tarragon
• 4 6-ounce sea bass fillets

1. Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in heavy small saucepan.
2. Boil until almost no liquid remains in saucepan, about 5 minutes.
3. Add cream and thyme; simmer until reduced to sauce consistency, about 6 minutes.
4. Season with salt and pepper.
5. (Can be made 6 hours ahead.
6. Cover; chill.)
7. Combine tomatoes, 1/3 cup oil, basil, oregano, tarragon, 2 tablespoons shallots and 2 tablespoons lemon juice in medium bowl.
8. Season with salt and pepper.
9. Cover and let stand 1 hour at room temperature.
10. Prepare barbecue or preheat broiler.
11. Brush fish with 1 tablespoon oil.
12. Sprinkle with salt and pepper.
13. Grill or broil fish until opaque in center, about 4 minutes per side.
14. Divide fish among plates.
15. Bring sauce to simmer; spoon around fish.
16. Top fish with tomato mixture; serve.

shallots, lemon juice, white wine vinegar, whipping cream, thyme, tomatoes, olive oil, fresh basil, fresh oregano, tarragon, bass fillets

Taken from www.epicurious.com/recipes/food/views/grilled-sea-bass-with-tomatoes-and-herb-cream-sauce-5194 (may not work)