Grilled yellow fin grouper with butter pecan
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Shallots -- finely chopped |
| ¾ | cup | Dry white wine |
| 1 | tablespoon | Champagne wine vinegar |
| 3 | tablespoons | Heavy cream |
| ¼ | pounds | Butter -- use chilled |
| Butter | ||
| 3 | tablespoons | Rich chicken stock |
| 3 | tablespoons | Fresh lemon juice |
| ⅓ | cup | Honey-roasted pecans |
| 28 | ounces | Fresh yellowfin grouper |
| Fillets -- cut in 7-oz | ||
| Portions | ||
| 4 | minutes on each side). | |
Directions
STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the grouper, butter, and pecans in a medium saucepan and bring to a vigorous boil.
Reduce stock down to about ⅓ and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and strain.
Add salt, pepper, and honey-roasted pecans.
STEP TWO: Preparation of the Filets-- Lightly dust with seasoned flour, brush with salad oil, and grill until fish is tender and flaky (about 3 to
Top with Butter Pecan Sauce and chopped parsley and serve.
Recipe By : Daryl Borden of the Bombay Cafe, Birmingham, AL From: Date: