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CATEGORY CUISINE TAG YIELD
Dairy, Grains New England Garden2 1 Servings

INGREDIENTS

12 oz Grouper -, to 14 oz
1/2 c White wine
1 T Chopped shallots
Salt, to taste
1/2 t Pepper
2/3 c Heavy cream
1 T Dijon mustard
1 Tomato, peeled seeded
1 T Chopped chives
1 Smoky bacon strip
1/2 Stick Butter
Herb olive oil

INSTRUCTIONS

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@prodigy.com
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1900
Calories From Fat: 1373
Total Fat: 156.1g
Cholesterol: 621.3mg
Sodium: 897.7mg
Potassium: 2130.4mg
Carbohydrates: 15.4g
Fiber: 1.9g
Sugar: 4.1g
Protein: 90.8g


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