Cornbread Encrusted Grouper with Mustard Bacon Butter Sauce

Logo - Fresh On The Menu Recipe


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

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the mustard bacon butter sauce on the plates. Place the grouper fillets on the top of the sauce and serve.

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