Side Pannel
Grilled Yellow Fin Grouper with Butter Pecan Sauce
Grilled Yellow Fin Grouper with Butter Pecan Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
