Cornbread Encrusted Grouper with Mustard Bacon Butter Sauce
Serves 4 peple
2 slices of bacon chopped
4 7-ounce grouper fillets
¼ cup minced shallots
1 cup egg was (2eggs, ½ cup milk, salt & pepper)
1/3 cup seeded and chopped tomato
1 cup flour
½ t. tarragon
1 t. salt
¼ cup heavy cream
¼ t. black pepper
¼ cup chicken stock
1 T clarified butter
1 T grain mustard
1 cup cornbread crumbs (leftover cornbread toasted and ground in food processor)
4 T butter room temperature
Salt & pepper to taste
- In a medium saucepan fry the bacon add shallots and cook till translucent add tomatoes and tarragon cook for 5 minutes. Add heavy cream, chicken stock and mustard cook for 15 minutes over medium heat.
- To prepare the grouper, mix the flour with the teaspoon of salt and ¼ teaspoon of pepper. Dredge the fillets in the seasoned flour, egg was and the cornbread crumbs.
- Heat the clarified butter in large skillet over medium-high heat. Place the fillets in the skillet sauté for 3 minutes on each side till golden brown. When cooked the fillets should be opaque in the center.
- Spoon the mustard bacon butter sauce on the plates. Place the grouper fillets on the top of the sauce and serve.