Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc

* Exported from MasterCook *

Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc

Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 110
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oil
1 or 2 serrano or jalapeno chiles -- coarsely chopped
1/2 cup cilantro -- coarsely chopped
1 teaspoon salt
4 whole chicken breasts or 4 fish fillets
Beurre blanc:
1/2 cup plus 3 tablespoons butter
1/2 medium cucumber, peeled, halved -- and sliced
1/2 cup dry white wine
1 tablespoon shallots -- minced
fresh lime juice -- to taste
cilantro, to taste -- coarsely chopped
salt and pepper -- to taste

Combine the oil, chiles, chopped cilantro, and salt and marinate the chicken
or fish in this mixture for 1 1/2 hours.

Grill the chicken or fish until barely done.

While the chicken cooks, melt 3 tablespoons of the butter in a skillet and
cook the cucumber until softened, about 3 minutes. Meanwhile, boil the wine
and shallots together in a small saucepan until reduced to 1 tablespoon.
Remove the saucepan from the heat and add the remaining butter to the saucepan
bit by bit, whisking constantly. Add the softened cucumber and season to
taste with lime juice, cilantro, salt and pepper. Serve over the chicken or
fish.

Notes: With a little practice, you should be able to make the sauce in the
time it takes for the chicken or fish to cook. If you start the sauce ahead
of time, keep it warm in a water bath, or reheat it very gently if at all.

This is one of the recipes from the first Cafe Terra Cotta menu. The sauce
can be served on chicken or fish as described here, or with pork or veal. The
cucumbers add not only a subtle herbaceous taste, but also a crunchy texture,
and a beautiful shade of green as they glisten in the buttery sauce.

Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com

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