Grilled Fish With Beurre Blanc Sauce
|Vegetable oil||3 Tablespoon|
|Trout/Salmon||3 1⁄2 Pound, cleaned (With Head And Tail Intact)|
|Wine vinegar||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, minced|
|Butter||1⁄2 Cup (8 tbs)|
Place fish in an oiled wire broiling basket.
Drizzle vegetable oil over fish.
Cook on a hot grill about 5 inches from coals, turning after 5 minutes.
Cook until fish flakes easily with a fork, about 1 more minutes.
While fish cooks, prepare sauce.
In a medium saucepan over medium heat, bring vinegar, wine, and onion to a boil.
Simmer until mixture is reduced by half.
Gradually blend in butter.
Place fish on a serving platter; drizzle with sauce.