Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   shallots -- finely chopped
     3/4  cup           dry white wine
   1      tablespoon    champagne wine vinegar
   3      tablespoons   heavy cream
     1/4  pound         butter -- use chilled
                        butter
   3      tablespoons   rich chicken stock
   3      tablespoons   fresh lemon juice
     1/3  cup           honey-roasted pecans
  28      ounces        fresh yellow fin grouper
   1      fillets       -- cut in 7-oz
                        portions

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