Grilled Grouper With Sun-Dried Tomato Butter
The full flavors of this compound butter go well with any
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.