White Seabass with Lemon-Dill Beurre Blanc

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Ingredients:
    Fish
4 white seabass fillets about 3/4 inch thick
Fresh dill, chopped
Sea salt
Olive oil
    Sauce
1/4 cup lemon juice
1/2 cup white vinegar (non-flavored)
3 Tbs. shallots, finely chopped
1 Tbs. fresh dill, finely chopped
1 pound butter, unsalted
Salt and white pepper to taste

Preparation:
Preheat oven to 350˚.  Oil cedar plank with olive oil before using the first time.  After that, only oil as necessary.  Place plank in preheated oven for 15 minutes before use.

Brush fish fillets with olive oil, sprinkle with sea salt and chopped dill.   Turn fillets over and repeat seasoning.  Set aside.

To prepare sauce, place lemon juice, vinegar and shallots in small saucepan and cook over medium heat, stirring occasionally, until liquid is reduced to 3 tablespoons.  Turn heat to low and whisking constantly, add butter, 1 tablespoon at a time until it is all incorporated into the sauce.  Once all the butter is incorporated and the sauce is warm, remove from heat.  Add chopped dill, salt and pepper to taste.

Remove plank from oven and place fillets on plank.  Return plank to oven and cook for 7 minutes per side.  Remove from oven.

Serving Suggestion:
Spoon sauce over fish and serve with herbed basmati rice and lightly sautéed vegetables.

Note:  Cedar Planks work well with fresh salmon, wahoo, tuna, yellowtail, or dorado filets using either fresh herbs or Cajun seasonings. 

Cut Vegetables, such as asparagus, new potatoes, onions, zucchini, bell peppers, mushrooms, etc., can also be coated with olive oil and your favorite seasoning and cooked on the plank with the fish filets.  If vegetables are dense or thickly cut, parboil them first.

*Cedar Planks can be purchased at specialty cooking stores as well as on-line at http://www.surlatable.com Product Number 5534.