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Grilled yellow fin grouper with butter pecan sauce
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| Artist: |
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| Categories: |
Grilled, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Shallots -- finely chopped | | 3/4
| cup | Dry white wine | | 1
| tbsp | Champagne wine vinegar | | 3
| tbsp | Heavy cream | | 1/4
| lbs | Butter -- use chilled | | | Butter | | 3
| tbsp | Rich chicken stock | | 3
| tbsp | Fresh lemon juice | | 1/3
| cup | Honey-roasted pecans | | 28
| oz | Fresh yellowfin grouper | | | Fillets -- cut in 7-oz | | | Portions |
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Procedures:
| 1 | Step one: butter pecan sauce-- combine all ingredients except the grouper, butter, and pecans in a medium saucepan and bring to a vigorous boil. | | 2 | reduce stock down to about 1/3 and adjust heat to a medium flame. | | 3 | whisk in butter, one tablespoon at a time, until completely melted, and strain. | | 4 | add salt, pepper, and honey-roasted pecans. | | 5 | 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). | | 6 | top with butter pecan sauce and chopped parsley and serve. | | 7 | recipe by : daryl borden of the bombay cafe, birmingham, al |
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