I got this recipe out of the “Two for Tonight” cookbook. Couldn’t find grouper so went with rockfish. I remember I made a mistake in the recipe to cause there to be an excess amount of sauce, but now can’t remember the mistake. Oops! But you can read the original recipe here. Very delicate and tasty. I had to trim a whole fish into filets, which could have went better.
1.5 tbsp butter
1 tsp shallots, chopped
3-4 oz chanterelle mushrooms
1/2 cup beer
8-10 oz fish (recipe says grouper; I did rockfish)
1/2 tsp Dijon mustard
1/2 cup heavy cream
salt and pepper
Cut fish into two portions.
Melt butter in pan. Add mushrooms and salt and pepper and sautee for a minute. Add fish to pan and pour in beer. Bring to a boil, reduce heat, cover and simmer for 3 minutes, or until cooked through. Transfer fish to serving platter – leave mushrooms in pan.
Return sauce to high heat and reduce liquid by a third. Add mustard and heavy cream and bring to a boil. Adjust seasonings. Reheat fish if needed and plate mushrooms around fish, adding sauce on top.