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Name: Sauted And Baked New England-Style Grouper
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Pepper; 1 Smoky bacon strip; Salt to taste; 1 tb Chives Chopped; Herb olive oil; 1/2 c White wine; 1 tb Dijon mustard; 1 md Tomato; peeled, seeded; 1 tb Chopped shallots; 12 oz Grouper -; (to 14 oz); 2/3 c Heavy cream; 1/2 Butter

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INGREDIENTS

1/2 ts Pepper
1 Smoky bacon strip
Salt ; to taste
1 tb Chives ; Chopped
Herb olive oil
1/2 c White wine
1 tb Dijon mustard
1 md Tomato; peeled, seeded
1 tb Chopped shallots
12 oz Grouper -; (to 14 oz)
2/3 c Heavy cream
1/2 Butter

Servings

INSTRUCTIONS

Tomato Concassee Preparation: Core, then mark the back of a fresh tomato. Add tomato to boiling water for a few seconds. Remove and then drop tomato in a bowl of cold water. Remove, peel and remove seeds from tomato. Main Preparation: Preheat oven to 350 degrees. Rinse fresh fish with cold water and pat dry. Sprinkle on salt and pepper, then flour both sides of the fish. Heat saute pan with small amount of herb olive oil, then place fish in pan and saute both sides until slightly brown. Remove from saute pan and place fish in oven for about 10 to 15 minutes or until firm and flaky. De-glaze pan with the white wine. Add shallots and pepper and saute until liquid is reduced by half (about two to three minutes ). Add heavy cream and let that reduce by half again. Turn burner on low. Add mustard and tomato concassee, chives, smoky bacon, and butter. (Make sure butter is cold when adding to sauce. Sauce should not be hotter than room temperature.) Pour sauce on top of fish and serve immediately. Yields 1 to 2 servings. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Sauted And Baked New England-Style Grouper

1/2 ts Pepper
1 Smoky bacon strip
 Salt to taste
1 tb Chives Chopped
 Herb olive oil
1/2 c White wine
1 tb Dijon mustard
1 md Tomato; peeled, seeded
1 tb Chopped shallots
12 oz Grouper -; (to 14 oz)
2/3 c Heavy cream
1/2 Butter

Tomato Concassee Preparation: Core, then mark the back of a fresh tomato.  Add tomato to boiling water for a few seconds. Remove and then drop tomato  in a bowl of cold water. Remove, peel and remove seeds from tomato. Main  Preparation: Preheat oven to 350 degrees. Rinse fresh fish with cold water  and pat dry. Sprinkle on salt and pepper, then flour both sides of the  fish. Heat saute pan with small amount of herb olive oil, then place fish  in pan and saute both sides until slightly brown. Remove from saute pan and  place fish in oven for about 10 to 15 minutes or until firm and flaky.  De-glaze pan with the white wine. Add shallots and pepper and saute until  liquid is reduced by half (about two to three minutes ). Add heavy cream  and let that reduce by half again. Turn burner on low. Add mustard and  tomato concassee, chives, smoky bacon, and butter. (Make sure butter is  cold when adding to sauce. Sauce should not be hotter than room  temperature.) Pour sauce on top of fish and serve immediately. Yields 1 to  2 servings.    Recipe Source: Home & Garden TV -- All In Good Taste    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (612g)
Recipe Makes: 1 servings

Calories: 1142
Calories from Fat: 1102 (96%)

Amt Per Serving		% DV

	Total Fat 122.5g	163 %
	Saturated Fat 76.5g	383 %
	Monounsaturated Fat 33.1g
	Polyunsanturated Fat 4.9g
Cholesterol 352.2mg		108 %
Sodium 1025mg		35 %
Potassium 220.9mg		6 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 5.9g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1142

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