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Grilled Grouper With Sun-Dried Tomato Butter


 

The full flavors of this compound butter go well with any

grilled fish.

 

Serves 4

 

1 1/2 pound Grouper filets

 

4 ounces Butter

1/4 cup Sun-dried tomatoes

1/2 teaspoon Garlic, minced

2 teaspoons Basil, fresh, chopped

 

Allow the butter to reach room temperature. Soak the

tomatoes in warm water until soft. Drain and add to food

processor. Pulse until pureed. Add garlic, basil, and

butter and pulse until just mixed. Place on wax paper or

parchment and roll into a cylinder. Refrigerate. Grill

fish. Thinly (1/4 inch) slice the prepared (cold) butter.

Place two slices on top of hot fish. Serve immediately.