Grilled yellow fin grouper with butter pecan

Yield: 4 Servings

Measure 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
\N \N Butter
3 tablespoons Rich chicken stock
3 tablespoons Fresh lemon juice
⅓ cup Honey-roasted pecans
28 ounces Fresh yellowfin grouper
\N \N Fillets -- cut in 7-oz
\N \N Portions
\N 4 minutes on each side).

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:

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