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Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc

Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc is an entrees recipe made with Oil, Serrano Or Jalapeno Chiles, Cilantro, Salt, and Plus Butter. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1
• 1/2 cup
• 1 tsp
• 4
• 1/2 cup
• 1/2
• 1/2 cup

Method (preview)

1. 1

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

2. 2

   Grill the chicken or fish until barely done.

3. 3

   While the chicken cooks, melt 3 tablespoons of the butter in a skillet and cook the cucumber until softened, about 3 minutes.

4. 4

   Meanwhile, boil the wine and shallots together in a small saucepan until reduced to 1 tablespoon.

5. 5

   Remove the saucepan from the heat and add the remaining butter to the saucepan bit by bit, whisking constantly.

6. 6

   Add the softened cucumber and season to taste with lime juice, cilantro, salt and pepper.

7. 7

   Serve over the chicken or fish.

8. 8

   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.

9. 9

   If you start the sauce ahead of time, keep it warm in a water bath, or reheat it very gently if at all.