Tuesday, February 12, 2008

Grilled Striped Bass With Grits and Pecan Brown Butter

Grilled Striped Bass With Grits and Pecan Brown Butter
By Linton Hopkins


    * 5 cups chicken stock
    * 1 cup coarse stone ground grits
    * 7 Tablespoons butter
    * Salt and fresh ground pepper
    * 6 6-ounce wild striped bass fillets
    * 2 Tablespoons extra virgin olive oil
    * 2 Tablespoons chopped and toasted pecans
    * Juice of ½ lemon
    * 1 Tablespoon chopped parsley


Preheat grill or broiler. In a large sauce pot, heat the stock. Gradually whisk in the grits. Cook, stirring frequently for 30 minutes. Add 3 Tablespoons butter, and season with salt and pepper.

Season the fish with salt and pepper, and rub with oil. Grill, skin side down, until opaque.

Melt the remaining 4 Tablespoons butter in a skillet over high heat until golden brown. Add the pecans, lemon juice, and parsley. Serve over the fish with the grits.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With a radish and fennel salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Beaujolais.

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