Recipe for Butterfish Kebabs with Lime and Dried Fruits 
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Yield:
1 servings
Ingredients:
Amount Ingredient
450 gm Boned butterfish, trimmed
125 ml Dry white wine
3 tbl Shallots, chopped
4 tsp Tarragon vinegar
75 gm Unsalted butter
Salt and pepper
100 gm Dried apricots
100 gm Dried prunes
Juice and zest of 2 limes
Instructions:
Instructions: Blanch the lime zest (julienne) and cool.

Dice the butterfish approximately 11/4 inch square. Slice a lime thinly.

Place a prune, then an apricot, followed by a piece of butterfish and a slice of lime on to a lightly buttered skewer and repeat the process until full.

Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half. Strain into a smaller saucepan.

Bring back to the boil, then add the cream and reduce by half once more.

Remove from the heat and whisk in the butter, and the juice of 1 lime.

Melt the butter in a pan, season the brochetta and cook for approximately 11/2 minutes on each of the two wide sides, serve with the sauce and blanched zest and coriander leaves.

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