1 - 2 pieces Artic Char, Halibut, Salmon, or Red Snapper, Skinned and Filleted
1 Tablespoon olive oil
1 Shallot, minced
1/2 Cup White Wine
A pinch of dried tarragon
1 tablespoon dried chives
1 tablespoon fresh minced parsley
1/4 cup diced tomato, canned when tomatoes are out of season
1/2 Cup heavy cream OR 1 tablespoon butter, salt and pepper to taste
Heat saute pan to medium hot on stove top. Add oil then fish, skinned side down. Add shallot, wine and tomato in bottom of pan, then season fish with herbs and salt and pepper to taste. Cover and simmer until fish is cooked through.
Rule of thumb: 10 minutes per inch of thickness of fish. Char will cook fast. Remove fish from pan. Add cream and reduce to "sauce" consistency. OR reduce wine and tomato slightly, remove from heat, and stir in butter to emulsify sauce. Taste adjust seasoning and pour sauce over fish. Serve hot... and enjoy!