| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
American |
American |
4 |
Servings |
INGREDIENTS
| 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 |
|
4 |
minutes on each side). |
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
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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