| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
New England |
Garden2 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Grouper -; (to 14 oz) |
| 1/2 |
c |
White wine |
| 1 |
tb |
Chopped shallots |
|
|
Salt; to taste |
| 1/2 |
ts |
Pepper |
| 2/3 |
c |
Heavy cream |
| 1 |
tb |
Dijon mustard |
| 1 |
md |
Tomato; peeled, seeded |
| 1 |
tb |
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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