Cornbread Encrusted Grouper with Mustard Bacon Butter Sauce
Ingredients
Grouper
- 4 (7 ounce) grouper fillets
- 1 cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
- ½ cup milk
- 1 cup toasted cornbread crumbs
- 1 tablespoon clarified butter
Mustard Bacon Butter Sauce
- 2 slices bacon, chopped
- ¼ cup minced shallots
- ⅓ cup seeded and chopped tomato
- ½ teaspoon dried tarragon
- ¼ cup heavy cream
- ¼ cup chicken stock
- 1 tablespoon whole grain mustard
- 4 tablespoons unsalted butter, softened
- Salt and black pepper, to taste
Instructions
- Cook the bacon in a saucepan until crisp.
- Add the shallots and cook until softened.
- Stir in the tomatoes and tarragon and cook for 5 minutes.
- Add the cream, chicken stock, and mustard. Simmer for 15 minutes.
- Remove from the heat and whisk in the softened butter.
- Season to taste.
- Combine the flour, salt, and pepper in a shallow dish.
- Whisk together the eggs and milk in a second dish.
- Place the cornbread crumbs in a third dish.
- Dredge each fillet in flour, then egg wash, then cornbread crumbs.
- Heat the clarified butter in a skillet over medium high heat.
- Cook the grouper for about 3 to 4 minutes per side until golden and opaque.
- Spoon the sauce onto serving plates and top with the grouper.
