 |
|
Sauteed and Baked Grouper
|
Ingredients: 12-14 ounces of fresh grouper
Salt and pepper
Flour
Herb olive oil
1/2 cup white wine
1 Tbs. chopped shallots
1/2 tsp. pepper
2/3 cup heavy cream
1 Tbs. Dijon mustard
1 medium tomato (no seeds or skin)
1 Tbs. chives
1 strip smoky bacon
1/2 stick butter Preparation: Rinse the grouper in cold water and pat it dry with a paper towel. Salt and pepper both sides and dredge it in flour on both sides. Put a little herb olive oil in a saute pan and lightly brown the grouper on both sides. Remove and place in baking dish and bake in a 350-degree oven for approximately 10-15 minutes or until the fish is firm and flaky. While the grouper is baking in the oven, deglaze (adding liquid and scraping and stirring vigorously while bringing the liquid to a boil and then reduce to half its original volume -- this concentrates the liquid into a glaze) your saute pan with the 1/2 cup white wine, 1 tablespoon of shallots and 1/2 teaspoon of black pepper. Add 2/3 cup heavy cream and let that reduce in half again. Turn the burner to low and add the 1 tablespoon of Dijon mustard, chopped tomato, 1 tablespoon of chives, 1 strip of smoky bacon and 1/2 stick of butter. For the best results, make sure the butter is very cold when you add it and the sauce a little bit above room temperature when you add it. Once grouper has baked, ladle the sauce over the top and serve immediately. It is better served warm. This sauce is wonderful with shrimp, clams, and just about any kind of seafood. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
River Run Cookbook: Southern Comfort From Vermont
Model: 0060195258
Author: Jimmy and Maya Kennedy with Marialisa Calta
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Old-Time New England Cookbook
Model: 0486276309
Author: Duncan Macdonald
(1993)
Dover Publications Inc.
Website: www.doverpublications.com
| 
)
