Grouper with Lemon Butter Cream Sauce
- 4 grouper fillets (or other firm white fish such as halibut)
- 1 t sea salt
- 1 t freshly cracked black pepper
- 1/4 c Land O Lakes butter with Olive Oil & Sea Salt
- 2 cloves garlic, grated
- 1/2 t freshly cracked black pepper
- 1/2 c dry white wine
- 3 T freshly squeezed lemon juice
- 1/4 c heavy cream
- 3 T chopped fresh basil
Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on. Poking sheet. Sprinkle both sides of fillets evenly with salt & 1 t of pepper.
Broil about 10 minutes until fish flakes easily with a fork.
Meanwhile in lg skillet melt butter over low heat. Add garlic & remaining 1/2 t pepper. Cook & stir until garlic is fragrant. Add wine; heat to boiling over med low heat. Boil until sauce is reduced by half. Stir in whipping cream & basil. Simmer until thickened.
To serve, place broiled grouperon individual plates. Top with cream sauce.
Tips: Cut lg fillets into serving size pieces before broiling. Broiling time will vary depending on size & thickness of fillets. Measure fish at thickest point & Cook 10 min. Per inch of thickness.