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Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.
Whisk in butter and parsley -- and a squeeze of half a lemon
Set aside and keep warm until the fish is done.
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