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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 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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