Ling Cod Filets in a Asiago Crust with a Fresh Lime, Basil, Beurre Blanc Sauce

Ingredients:

• 4 x 6 oz ling cod filets
• 1/2 lime, juiced
• 1 shallot, minced
• 100 ml white wine
• 150 g unsalted butter, cubed
• 2 tbsp. Fresh basil, chiffonade
• 2-3 eggs, beaten
• 1.5 cups grated asiago cheese
• sea salt
• fresh cracked pepper
• 50 ml homogenized milk
• 4 tbsp Grapeseed oil
• 1 tbsp white wine vinegar

Directions:

1. Prepare the beurre blanc sauce (white butter); in a sauce pan add shallots, wine and vinegar. Reduce until almost all the liquid is gone.
2. On low to medium heat slowly add cubes of butter, whisking continuously (do not boil sauce or it will break). The sauce will start to thicken. Once all the butter is added, at the lime juice and put on the side of the stove to keep warm. When the fish is ready, whisk in the basil to the sauce.
3. Prepare the breading for the fish; season both sides of the fish. I n a bowl combine the eggs and milk, whisk. Add the filets to the egg mixture and coat. Let some of the excess mixture drip off. Place the fish in the grated asiago and press firmly to create a breading.
4. Heat a skillet, add grapeseed oil. Once the oil is hot add the filets and cook each side for 3-4 minutes, and until golden. Cooking time may vary with the thickness of the fish
5. Place filets on plate or platter and drizzle beurre blanc over top.
6. Can also be garnished with capers if so desired.

Carb count 4 g. per serving