INGREDIENTS

INSTRUCTIONS

This dish was one of the first creations of Commander's Chef Jamie
Shannon after he took over that job. It utilizes the big-flaked,
tender Gulf grouper fish with a unique crusty topping with
horseradish. The sauce is made with the second most expensive (after
white truffles) ingredient in the world, saffron (don't worry--a
little bit goes a long way) and fresh oysters.  Preheat the oven to 400
degrees.  Melt the butter and blend it with the other crust ingredients
to form  a near-paste. Divide this into four portions, and cover the
top of  each grouper fillet with a layer of the crust. With the back of
a  knife, make a criss-cross pattern in the crust for eye appeal. Place
the encrusted fish fillets into a large skillet or baking pan,  lightly
oiled with olive oil. Bake the fish in a preheated 400-degree  oven for
10-14 minutes. Meanwhile, make the sauce. Reduce the cream  by one
third in a saucepan. In a skillet, heat the butter over medium  heat
and in it saute the onions, shallots, and garlic until  translucent.
Add the reduced cream to the skillet and bring to a  boil. Strain the
contents of the skillet back into the saucepan and  add the saffron,
salt, pepper, and oysters. Cook until edges of the  oysters begin to
curl. Place the fish on serving plates and surround  with three oysters
per person. Pour the sauce onto the plate, around  (but not over) the
fish.  Posted to recipelu-digest by "Joe" <Broutek@worldnet.att.net> on
Mar  2, 1998

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