dimanche 15 mars 2015

Grilled Yellow Fin Grouper With Butter Pecan

Yield: 4 Servings
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
1 butter
3 T rich chicken stock
3 T fresh lemon juice
1/3 c honey-roasted pecans
28 oz fresh yellowfin grouper
1 fillets -- cut in 7-oz
1 portions
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.

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