What a Beurre Blanc Can Do...

Tilapia and Wild Rice with Ginger Soy Beurre Blanc

Mmmmm, White Butter. (That's the meaning of beurre blanc). Once you know how to make this, you can NEVER go back. I was preparing a normal meal last night–the passed over tilapia from last week with wild rice, but wanted to do something to make it different.  I had all the ingredients for a beurre blanc, so here's what I did...

Ginger Soy Beurre Blanc
1/4 cup white wine
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/4 cup cream or half and half
1 stick butter, at least (more is better)
3 dashes soy sauce

Heat wine, ginger and garlic in a saute pan until liquid is almost gone. Add cream and bring to a boil. Remove from heat and add butter one pat at a time until completely incorporated. (Heat on low if butter is not melting). Add soy sauce, taste and be prepared for the most amazing flavor. It's creamy. It's velvety. It's one of the most amazing sauces I've had.
I seared the fish on both sides (about 4 minutes each), served on top of wild rice and topped with pistachios and the ginger soy beurre blanc. Very easy and very tasty.