• Open the fish, and brush the flesh lightly with butter.
• Broil flesh side up, close to the flame, for 2 to 4 minutes until flaky.
• Serve immediately with sauce.

Sauce

• 2 tablespoons each, butter and flour

  2 tablespoons chopped shallots

  1 teaspoon chopped garlic

  ½ cup white wine

  2 tablespoons fresh lemon juice

  salt, white pepper

  1 teaspoon fresh parsley

  4 tablespoons chilled butter
• Sauté flour and butter until lightly browned.
• Whisk in the next four ingredients, reduce heat, and cook for 2-3 minutes until shallots are tender.
• Remove from heat, and whisk in chilled butter.
• Add parsley.
• Season with salt and pepper.
• Keep warm until served.