2 thick seabass tails (or 4, if filets are thinner)
2/3 cup of dry white wine
1 tablespoon champagne vinegar
1 large shallot, halved (will be using 1 of the halves, do not mince)
7 tablespoons of butter, cut into 1 tablespoon slices and at room temperature
1 tablespoon fresh passion fruit, pulp and seeds
1-2 teaspoon dry or semi-sweet Marsala (room temperature), depending on taste
Salt (fleur de sel is good for this)
Remove any discolored pieces of flesh from the fish. Pat dry.
For thinner filets: slice 1 tail lengthwise. Place 1 of the cut pieces of the filet on top of the other so that the tips are in opposite directions. Repeat for all 4 filets.
For thicker filets: slice each tail lengthwise so you have 4 pieces.
In a small sauce pan over medium-high heat, add the wine, champagne vinegar, and the halved shallot. Bring to a boil and reduce to 1 tablespoon about 10 minutes. Remove the shallot. Tip: do not waste the shallot. It has absorbed flavor from the wine and vinegar and can be used in another dish.
Reduce the heat to low and add 6 tablespoons of butter. Whisk constantly until the butter is completely melted and the sauce is smooth and emulsified. Tip: The Silicone Ball Whisk is perfect for this. You can really get all angles of the saucepan helping the sauce come together smoothly.
Add the passion fruit, the Marsala and the remaining tablespoon Whisk again until smooth and season lightly with ¼ teaspoon each salt and white pepper. Serve immediately.