| 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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