Crusted Coconut Grouper with Lemongrass Ginger Sauce

 

2 pounds fresh grouper filet
1 cup shredded unsweetened coconut
2 ounces clarified butter
1 clove garlic
1 soup-spoonful fresh ginger
1 soup-spoonful lemongrass
1/2 cup white wine
1 cup light cream
1 soup-spoonful soy sauce
salt and ground white pepper, to taste

Cut the grouper in four portions (approximately 7 to 8 ounces each), bread with coconut and sear in a pan with two ounces of clarified butter. Place grouper in the oven and finish cooking for about 10 to 12 minutes at 375 degrees.

Sauce:
Place garlic, ginger and lemongrass in a pan. Saute until one-half cooked. Add white wine and simmer until reduced by one half. Reduce heat to low and add one cup light cream. Cook for about five minutes. Top with soy sauce and serve.

- from Longboat Key Club

- recipe courtesy Carolyn Black