Grilled Fin Grouper With Butter Pecan Sauce

1. 1

   Combine chopped shallots, white wine, heavy cream, salt and pepper in medium saucepan and bring to a boil.

2. 2

   Reduce heat to medium.

3. 3

   Simmer and stir until mixture is reduced to about one-third.

4. 4

   Whisk in butter a tablespoon at a time until all is melted; strain, then add salt and pepper to taste.

5. 5

   Add roasted pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.