Seafood, Grouper Floridian

By Floridaberry

" Feast of Sunlight"

Ingredients

• Lemon Butter Sauce:
• 1 cup white wine
• 1/4 cup lemon juice
• 1 garlic clove, minced
• 2 shallots, minced
• 2 cups heavy cream
• 1 cup (2 sticks) butter softened
• Mango Relish
• 3 cups finely chopped mangoes
• 1 cup finely chopped pineapple
• 1 cup finely chopped papaya
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 1/2 cup honey
• 2 tablespoons red wine vinegar
• Seared Groupsr
• 1 cup olive il
• 4 ( 6- 8 ounced) grouper fillets

Preparation

Step 1

For the sauce: combine the wine, lemon juice, garlic and shallots in a saucepan over medium heat and mix well. Cook until the mixture is reduced by 90 percent stirring occasionally. Stir in the cream. Cook until the mixture is reduced by 80 percent or until the desired consistency is achieved. Remove from the heat. Whisk the butter into the sauce gradually. Stir until the sauce reaches the desired consistency.

For the relish , combine the mangoes, pineapple, papaya, bell pepper, green onions, honey and vinegar in a bowl and mix gently to coat. Refrigerate, covered, until serving time.

For the grouper, heat the olive oil in an oven proof saute pan over high heat until the olive oil begins to turn white. Sear the grouper fillets in the hot oil on 1 side until golden brown. Turn the grouper over and place the pan in the oven. Bake at 350 degrees for 8 to 12 minutes or until done.

To serve, arrange 1 fillet in the center of a plate. Place 2 tablespoons of the relish next to the grouper and lace the plate lightly with the sauce. Repeat with the remaining ingredients. Serve with a colorful vegetable medley and a starch of choice.