Tilapia with Red Chile and Lime Sauce

6 Slices French bread, 3/4 inches thick and 4 inches in length, toasted & buttered

4 Tbsp. olive oil
3 Large Tilapia filets
Sea salt to taste
Fresh cracked black pepper to taste

4 shallots, minced
1 Cup white wine (Chablis, or Chardonnay)
1/2 Pint heavy cream
1/2 Tbsp. fresh pure red chile powder**
1/2 Lime, juiced
1/4 Bunch fresh cilantro, chopped
1 Tsp. sea salt
Fresh cilantro leaves for garnish

Sprinkle Tilapia filets with sea salt and black pepper. Bring olive oil to medium high heat and saute' Tilapia filets in a large skillet until just done (about 3 minutes on each side). Using a slotted spatula, transfer the Tilapia to a warm plate and set aside. In the same skillet saute' the shallots until translucent. Add the white wine and cook stirring and scraping the bottom of the skillet until most of the wine is evaporated. Gently stir in the heavy cream and red chile powder and cook until reduced by 1/4 and slightly thickened. Stir in the lime juice slowly until fully incorporated. Add the cilantro, and sea salt and stir and cook until slightly thickened again. Arrange Tilapia filets onto buttered and toasted French bread slices (1 Tilapia filet for 2 French bread slices and so on). Top with red chile and lime sauce and garnish with fresh cilantro. Serve with favorite vegetable (I like asparagus), a salad, and your favorite wine.

** Using fresh real chile powder is important. Do not buy chile powder at the grocery store that contains other ingredients. The powder should be bright brick red and should be slightly lumpy which indicates the presence of natural oils. Aroma should be intense and earthy.