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Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc

Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc comes together with Oil, Salt, and Plus Butter. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1 tsp
• 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

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Serve over the chicken or fish.

7. 7

   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.

8. 8

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