Wednesday, August 22, 2007

Stuffed Grouper

I love fish - and it is abundant down here in South Florida! This is a
simple recipe, easy to make in a boat galley with fresh caught fish..

Stuffed Grouper (Level 1)

4 grouper fillets abt 5-6 oz each (can use redfish or snapper in place
of grouper)
4 large shrimp, peeled & deveined
1/2 small onion chopped
2 bay leaves
1/4 teaspoon thyme
1/2 tomato thinly sliced
1/2 cup white wine
1 cup fish stock
1 cup butter
1 1/2 cups cream
juice of 1/4 lemon
cayenne pepper to taste
salt & pepper to taste

Place one shrimp on each fillet roll fillets around the shrimp. Place
in a buttered 8" square baking dish. Add onions, bay leaves, thyme,
salt & white pepper. Top each fillet with a slice of tomato. Pour
white wine and fish stock into pan with fillets. Melt & drizzle 1/2
cup butter over fish. Cover pan with foil and bake 15-20 minutes in a
400 degree oven.

Remove fish from pan and keep warm until serving. Drain fish drippings
into a saute pan and reduce by 90%.

Pour cream into another pan and heat until reduced by 40%.

Heat 1/2 cup butter until very hot.

Add reduced cream to fish drippings, then whip in hot butter. Add
lemon juice and season to taste with cayenne, salt & pepper.

Spoon sauce over stuffed fillets and serve immediately.