| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | American | American | 4 | Servings |
INGREDIENTS
| 3 | T | Shallots, finely chopped |
| 3/4 | c | Dry white wine |
| 1 | T | Champagne wine vinegar |
| 3 | T | Heavy cream |
| 1/4 | lb | Butter, use chilled |
| Butter | ||
| 3 | T | Rich chicken stock |
| 3 | T | Fresh lemon juice |
| 1/3 | c | Honey-roasted pecans |
| 28 | oz | Fresh yellowfin grouper |
| Fillets, cut in 7-oz | ||
| Portions |
INSTRUCTIONS
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
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