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1
Place each fillet on a flat surface.
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2
Slice each on the bias to produce four pieces, about 2 ounces each.
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3
Place each piece between sheets of clear plastic wrap and pound lightly with a flat mallet (or use the bottom of a small, clean, heavy saucepan) without breaking the flesh.
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4
Trim the zucchini.
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5
Cut it into thin, eighth-inch-thick rounds.
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6
Stack the rounds and cut them into thin eighth-inch slivers (julienne).
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7
There should be about two cups.
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8
Set aside.
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9
Core, peel and seed the tomato.
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10
Cut it into quarter-inch cubes.
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11
There should be about half a cup.
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12
Set aside.
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13
Heat one tablespoon of the butter in a saucepan and add the shallots.
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14
Cook, stirring, until wilted.
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15
Add the champagne and fish stock.
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16
Bring to a boil and cook down over high heat until reduced to one-third cup.
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17
Add the cream and salt.
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18
Add seven tablespoons of the butter, a little at a time, stirring constantly.
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19
When the sauce starts to simmer, remove from the heat.
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20
Add the lemon juice and pepper.
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21
Heat two tablespoons of butter in a small skillet and add the zucchini slivers.
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22
Cook, stirring, about 15 seconds or until crisptender.
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23
Add salt to taste and stir.
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24
Drain well.
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25
Add this to the sauce.
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26
Add the tomato.
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27
Sprinkle the fish pieces on both sides with salt and pepper.
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28
Heat approximately one teaspoon of butter in a skillet, preferably a nonstick pan.
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29
Add two or three pieces of the fish and cook one minute or less to a side or until done.
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30
Take care not to overcook.
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31
Transfer the pieces to a warm serving dish.
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32
Continue cooking, adding small amounts of butter as necessary, until all the pieces are cooked.
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33
Serve the fish pieces with the sauce spooned over.
