Recipe - Striped Bass With Burgundy Butter Sauce

2 tablespoon Minced shallot
1 teaspoon Unsalted butter
3 tablespoon Red Burgundy
2 tablespoon Balsamic vinegar
2 teaspoon Fresh lemon juice
Three fourths cup Fish Stock; see * Note
(or substitute chicken
broth)
One fourth cup Evaporated skim milk
1 One half teaspoon Cornstarch
1 tablespoon Chopped fresh tarragon
leaves or small
Chives
Salt; to taste
Freshlyground black pepper;
to taste
4 Pieces Striped bass or black
sea bass fillet
With skin ; (4 ounce ea)

* Note: See the "Fish Stock" recipe which is included in this collection.

Prepare grill. In a heavy saucepan saute shallot in butter over moderate
heat until softened. Add Burgundy, vinegar, and lemon juice and boil until
reduced to a glaze. Remove from heat. In another heavy saucepan whisk
together Fish Stock or broth and 2 tablespoons evaporated milk just to a
simmer. In a cup stir together cornstarch and remaining 2 tablespoons milk
and whisk into stock mixture. Simmer 1 minute, whisking occasionally, and
whisk into shallot mixture. Bring sauce to a boil, whisking, and whisk in
tarragon and salt and pepper to taste. Keep sauce warm. (Sauce may be made
1 day ahead and cooled, uncovered, before being chilled, covered. Reheat
sauce over low heat before serving.) Pat fish dry and season with salt and
pepper. Grill fish, fleshside down first on an oiled rack set 5 to 6
inches over glowing coals 2 to 3 minutes on each side, or until just cooked
through. (Alternatively, brush a hot wellseasoned ridged grill pan with
oil and grill fish over moderatelyhigh heat.) Serve fish with sauce. This
recipe yields 4