Blue Marlin with Guava Beurre Blanc

2 (6 ounce) Blue Marlin fillets (or substitute another firm, white fish)
olive oil
salt and pepper
2 Tbsp shallots, finely minced
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
2 Tbsp Guava puree
4 ounces unsalted butter, cut into pieces
Salt to taste

Rub filet's with olive oil and sprinkle with salt and pepper. Heat a medium pan or skillet and lightly oil. Cook fish until cooked through, about 3-4 minutes per side. Set aside.

In a saucepan, combine shallots and wine. Reduce until thick and syrupy. Add the lemon juice reduce again, stir in guava puree and heat through. Remove pan from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter one by one until well combined. If you need to you can return the sauce to the heat to incorporate all the butter but do it over very low heat, or the sauce will break. Strain the sauce through a fine mesh strainer and serve immediately over fish. Yield: about 3/4 cup.