RECIPE FROM CULINARY EXPERT HEIDI BILLOTTO
AS SEEN ON Charlotte Today Thursday March 10
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1/2 stick butter
4 Tbsp. extra virgin olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. your favorite whole grain mustard
2 Tbsp. capers
4 servings your favorite local seafood fillet
salt and pepper
2-3 cups of sliced or chopped local mushrooms
2 Tbsp. tomato paste
1 cup red wine
½ cup broth
1-2 Tbsp. minced thyme leaves
For the butter sauce: Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Add capers. Season sauce with salt and pepper.
For the mushrooms: Sauté mixed mushrooms in olive oil till browned and tender, cooked fresh mushrooms first and then adding in any canned or soaked dry mushrooms. Add red wine and allow to reduce to ¼ cup; add tomato paste, broth and thyme. Cook until naturally thickened.
Season fish with salt and pepper. Either grill over high heat or bake at 400 degrees for 10 minutes per inch of thickness when fillet is measured at its thickest spot.
Serve grilled fish over mushrooms, top with balsamic brown butter.