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Grilled Yellow Fin Grouper with Butter Pecan Sauce
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
STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the
grouper, butter, and pecans in a medium saucepan and bring to a
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,
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.