Ingredients:2 oz. minced shallots4 oz. dry white wine1 Â½ oz. lime juice1 Â½ oz. cider vinegar4 oz. diced mango4 oz. heavy cream4 oz. butter, diced small and softened2 haddock filetsDirections:Place haddock filets in a greased baking dish or cookie sheet. Sprinkle with salt and pepper, lemon juice and a little white wine. Bake at 350Â° for about 25 minutes or until fish flakes easily with a fork.While the fish is cooking, you can start making the sauce. In a small sauce pan combine shallots, wine, lime juice, vinegar and mangos over medium heat. Reduce the mixture by two-thirds until a thick consistency is reached. Blend mixture in a food processor until smooth. Pour pureed mix into a clean sautÃ© pan and add cream. Cook over medium heat until thickened. Remove from heat and stir in softened butter piece by piece. Pour the beurre blanc over your favorite fish and serve.