Sauted and baked new england-style grouper

1 servings

Ingredients

Quantity Ingredient
12 ounces Grouper -; (to 14 oz)
½ cup White wine
1 tablespoon Chopped shallots
Salt; to taste
½ teaspoon Pepper
⅔ cup Heavy cream
1 tablespoon Dijon mustard
1 medium Tomato; peeled, seeded
1 tablespoon Chopped chives
1 Smoky bacon strip
½ Stick Butter
Herb olive oil

Directions

Tomato Concassee Preparation: Core, then mark the back of a fresh tomato.

Add tomato to boiling water for a few seconds. Remove and then drop tomato in a bowl of cold water. Remove, peel and remove seeds from tomato. Main Preparation: Preheat oven to 350 degrees. Rinse fresh fish with cold water and pat dry. Sprinkle on salt and pepper, then flour both sides of the fish. Heat saute pan with small amount of herb olive oil, then place fish in pan and saute both sides until slightly brown. Remove from saute pan and place fish in oven for about 10 to 15 minutes or until firm and flaky.

De-glaze pan with the white wine. Add shallots and pepper and saute until liquid is reduced by half (about two to three minutes ). Add heavy cream and let that reduce by half again. Turn burner on low. Add mustard and tomato concassee, chives, smoky bacon, and butter. (Make sure butter is cold when adding to sauce. Sauce should not be hotter than room temperature.) Pour sauce on top of fish and serve immediately. Yields 1 to 2 servings.

Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...

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