Chilean seabass and meyer lemon beurre blanc

30min · 1 serving Pan Seared Chilean Seabass with Meyer Lemon Beurre Blanc 👌🏻❤️. This is very simple but SO good. Beurre blanc literally means white butter, and it consists of acid emulsified butter and it is insane. It is a bit temperamental so you have to work quick. Some people add cream as a stabilizer but I prefer not. Also, I add a touch of honey to balance the acid better but it isn't in the original 😉. Ingredients: • 2 Chilean seabass filets (pan seared on a cast iron 4 min per side). • 1 shallot (finely miced). • 1/3 cup white wine. • 2 tbsp white wine vinegar. • 1/2 meyer lemon. • 1/2 tsp honey. •6-7 tbsp butter (cubed and cold). Directions: • 1.- Add the shallots, white wine and vinegar to a sauce pan and reduced almost completely. See video. • 2.- whisk in yo