Grilled Yellow Fin Grouper with Butter Pecan Sauce
- 3 tb Shallots -- finely chopped
- 3/4 c Dry white wine
- 1 tb Champagne wine vinegar
- 3 tb Heavy cream
- 1/4 lb Butter -- use chilled
- Butter
- 3 tb Rich chicken stock
- 3 tb Fresh lemon juice
- 1/3 c Honey-roasted pecans
- 28 oz Fresh yellowfin grouper
- Fillets -- cut in 7-oz
- Portions
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
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
