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Grouper with Dill-Dijon Mustard Sauce Recipe

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This recipe for Grouper with Dill-Dijon Mustard Sauce is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (6-oz.) grouper fillets
flour, seasoned with salt and pepper
¼ c. vegetable oil
6 T. butter

Sauce:
¾ c. chicken stock
⅓ c. dry white wine
1 c. heavy cream
2 tsp. dried dill weed
3 T. Dijon mustard
juice of 1 lemon (3 T.)
Directions:
Directions:
Dredge fish in seasoned flour, shaking off excess. Heat oil and butter in a skillet; saute fillets for 2 or 3 minutes on each side until golden. Drain on paper towels. To make sauce, combine stock wine and cream in a small saucepan; cook on medium-high. Reduce by half, stirring constantly. Add remaining ingredients and season to taste. To serve, arrange grouper fillets on a plate, spooning 3 tablespoons of sauce over each fillet. Garnish with parsley.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Would make for company too. Sauce takes a while to reduce by half. If making for company, prepare the sauce ahead and just warm.

 

 

 

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