By: CB Duke

Grouper In Shallot Sauce

As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking.  And then of course there is the method by which I am going to cook that thing.  Fish is incredibly versatile, especially ocean fish.  It can be baked, broiled, fried, grilled, boiled, poached, sautéed and so forth.  Then there are all the seasonings and various toppings. Before you begin a meal with fish as the essential element and possible sauce accompaniment, I want you to think about the “pure” taste of that cooked fish in your mouth.   Mull it over in your mind and recognize the flavor and then you can contemplate what sort of “sauce” accompaniment you would like as well as your vegetable and starch.

In this case we have some nice Grouper filets.  This will also work with Grouper Cheeks if you can find them.  If you are fortunate enough to be an area where fish mongers have plenty of fresh Grouper available all you need do is ask them and they will be able to make a special order of Grouper Cheeks.  This will also work with a variety of other fish but I will leave that up to you, fish availability in your area and your personnel taste. 

For Grouper fillets we will need to gently broil or grill them medium rare.  Then we pour the Shallot Sauce on the fish. 

  • 2 – 3 teaspoons of butter (aka, a nice dollop)
  • A “satisfying” pour of lemon juice 3 -4 table spoons
  • Finely chop 1 or 2 good sized shallots (if you want to make extra use more)
  • Some white wine – think of the lemon juice above and DOUBLE or TRIPLE it
  • Gracious grind of Himalayan Salt
  • Same with black pepper

Cook and simmer mixture but do not boil.

Add heavy cream (to taste) but do it carefully so as not to curdle.

Serve over the Grouper Fillets with rice, pasta and/or vegetables.

For Grouper Cheeks you are going to gently poach them in the sauce once you make it.