Recipe - Grilled Yellow Fin Grouper With Butter Pecan Sauce

3 tablespoon Shallots finely chopped
Three fourths cup Dry white wine
1 tablespoon Champagne wine vinegar
3 tablespoon Heavy cream
One fourth pound Butter use chilled
Butter
3 tablespoon Rich chicken stock
3 tablespoon Fresh lemon juice
1/3 cup Honeyroasted pecans
28 ounce Fresh yellowfin grouper
Fillets cut in 7oz
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 honeyroasted 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