2 tbsp. butter
1 1/2 tbsp. diced onion
2 tbsp. red wine vinegar
3/4 c. whipping cream
1 lb. white fish filets (sole, snapper, etc.)
1 1/2 tbsp. Dijon mustard

1. Melt butter in large skillet, saute onion until tender over low heat.

2. Turn up heat and add vinegar, boiling until almost evaporated (about 2 minutes).

3. Add cream and boil until reduced by half (about 5 minutes).

4. Add fish and boil covered about 5 minutes (turn once). 5. Add mustard.