Yield: 4 Servings
|3 tablespoons||Shallots -- finely chopped|
|¾ cup||Dry white wine|
|1 tablespoon||Champagne wine vinegar|
|3 tablespoons||Heavy cream|
|¼ pounds||Butter -- use chilled|
|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 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: