Preparation:
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.
Recipe By: Daryl Borden of the Bombay Cafe, Birmingham, AL |
