Raspberry Citrus Pan Seared Fish

It takes less than 5 minutes and works beautifully on seared cod, halibut, tuna, or salmon.

Ingredients

• 3 tbsp Raspberry citrus shrub
• 2 tbsp Low-sodium chicken or vegetable broth (or water)
• 2 tbsp Cold unsalted butter (cut into small cubes)
• 1 small Shallot, finely minced
• 1 tbsp Olive oil (from searing the fish)
• Salt and black pepper to taste

Instructions

1. Sauté the aromatics: After searing your fish, remove it from the pan and set it aside to rest. Leave about 1 tablespoon of oil/fish juices in the pan. Turn the heat to medium, add the minced shallots, and sauté for 1 minute until soft. 
2. Deglaze the pan: Pour in the shrub and the broth. Use a wooden spoon to scrape up any browned, flavorful bits stuck to the bottom of the pan. Let the liquid bubble and reduce by half, which should take about 1 to 2 minutes.
3. Emulsify the butter: Turn the heat down to low. Add the cold butter cubes one at a time, whisking constantly. Moving the pan off and on the heat helps. The cold butter will melt into the liquid, creating a thick, glossy sauce instead of separating. 
4. Season and serve: Taste the sauce, then add a pinch of salt and pepper if needed. Spoon the warm sauce immediately over your seared fish.