Grilled Yellow-Fin Grouper With Butter Pecan Sauce


Course : Grilling
Serves: 4
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Ingredients:


3 tablespoons shallots -- finely chopped

3/4 cup dry white wine

1 tablespoon champagne wine vinegar

3 tablespoons heavy cream

1/4 pound butter -- use chilled butter

3 tablespoons rich chicken stock

3 tablespoons fresh lemon juice

1/3 cup honey-roasted pecans

28 ounces fresh yellow-fin grouper fillets, cut in 7-oz portions
 

Preparation / 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 1/3 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 4 minutes on each side). Top with Butter Pecan Sauce and chopped parsley and serve. Recipe By: Daryl Borden of the Bombay Cafe, Birmingham, AL


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