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Grouper with Caramelized Shallot Horseradish Sauce

Servings

4

Serving size

4 ounces fish with 3 tablespoons sauce
Grouper with Caramelized Shallot Horseradish Sauce

Ingredients

8 ounces Shallots, raw
1 spray Spray olive oil
1/4 cup White wine
1/4 tsp. Salt
1 to taste Black pepper
2 tsp. Horseradish, prepared
1 tsp.. Honey
16 ounces Fresh grouper (4 4-ounce filets)

Instructions

Preheat the oven to 375°F.

Place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss.

After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes.

Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth.

Place a large skillet in the oven and preheat the oven to 426°F.

After the oven is at temperature, spray the pan lightly with olive oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 - 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 - 7 minutes and serve.

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AND

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

For horseradish lovers this is a great dish (and even for those who don’t like it so much). It has a lighter horseradish flavor enhanced by the caramelized shallots. Sweet, salty and spicy all at once. Any white fish will do — you could use halibut, snapper, rockfish or even cod.

"Fishing is boring, unless you catch an actual fish, and then it is disgusting."

Dave Barry, Columnist