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.

 

- Nick Sundberg