Grilled Yellow Fin Grouper With Butter Pecan Sauce

Course : Seafoods
Serves: 4
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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
3 tablespoons rich chicken stock
3 tablespoons fresh lemon juice
1/3 cup honey-roasted pecans
28 ounces fresh yellow fin grouper
1 fillets portions-- cut in 7-oz

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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