1 lb. flounder fillets with bones removed and reserved
2 C. Chablis
1/2 onion, cut into rings
2 T. unsalted butter
2 T. vanilla
1 tsp. . honey
1/2 T. pink peppercorns
chives for garnish
parsley for garnish

Place the fish bones in a saucepan with Chablis and onion. Bring to a boil over moderate heatsp. Reduce heat to low, and simmer, uncovered, for 20 minutes. Remove from heat and strain the broth through a fine sieve and reserve. Melt butter in a medium skillet over moderate heatsp. Add 1 C. of the reserved broth and simmer for about 5 minutes, or until reduced by about half. Stir in vanilla and honey until combined. Add the fish fillets and cook for about 3 minutes on each side. Remove the fish to a platter. Shake the pan with the sauce over medium heat until the mixture is combined. Pour the sauce over the fish and garnish with peppercorns, chives, and parsley.

Yield: 4 servings
Calories: 274
Fat: 7.9g
Fiber: trace