Sauce

1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
3 tablespoons finely chopped shallots
3/4 cup whipping (heavy) cream
1 teaspoon grated lemon peel
1/4 cup cold firm butter, cut into 4 pieces
1/4 teaspoon salt
1/8 teaspoon white pepper


Tilapia

4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each) 1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped toasted hazelnuts (filberts) or almonds

In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.

Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.

Sprinkle fish with 1/4 teaspoon salt; set aside.

In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.

To serve, spoon sauce over fish and sprinkle with nuts.

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