Grilled Snapper With Lemon Basil Beurre Blanc

• 1/2 cup lemon basil leaves
• 2 tablespoons heavy cream
• 5 tablespoons white wine
• 2 teaspoons white wine vinegar
• 2 teaspoons lemon juice
• 3 tablespoons minced onion
• 8 tablespoons unsalted butter
• Salt to taste
• 2 small whole red snappers, cleaned and scaled
• Olive oil

1. Puree basil leaves and heavy cream in a blender and reserve.
2. In a medium saucepan, bring wine, vinegar, lemon juice and minced onion to a simmer, uncovered.
3. When liquid has been reduced down to 1/4 its original volume (about 5-10 minutes), turn off heat and whisk in the cream/basil mixture, being sure to spoon in all basil shreds.
4. Add butter to mixture one tablespoon at a time, whisking continuously, until all is used.
5. Return pot to low heat for a few seconds, if necessary, so last butter pats melt.
6. Strain sauce, and add salt to taste.
7. Set aside.
8. Prepare a grill.
9. Grill fish 8 minutes per side, until skin is crispy.
10. Lift meat from bones and place on plates.
11. Drizzle with beurre blanc and serve.

lemon basil, heavy cream, white wine, white wine vinegar, lemon juice, onion, unsalted butter, salt, red snappers, olive oil

Taken from cooking.nytimes.com/recipes/9625 (may not work)