Inspiration from Jean-Georges

After reading this article about the soy-butter sauce skate at Mercer Kitchen this has become our back-up sauce for fish and we love it. If Jean-Georges' wife loves it it must be worth making at home once and we are now addicted.

Season a filet with a little bit of salt and pepper. Not too much salt as the soy sauce is salty. Saute the fish in a bit of oil until almost cooked through. Add some butter to the pan and cook until the butter turns a light brown. Turn off the heat and add some soy sauce to the pan.

Plate the fish and drizzle with the soy-butter sauce.

So far we have tried this with a variety of fish and it has always been a hit. This photo is of mekajiki (swordfish).