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Grenada Style Grouper With Lemon Pomegranate Beurre Blanc

300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Grenada is the Spanish word for "pomegranate"; hence, the cocktail syrup grenadine, made from pomegranate juice. You'll soon find any excuse to make this pomegranate- flavored beurre blanc, which goes well with grilled fish, shellfish, chicken or pork.
TIP: Use a wide fish spatula or two grill spatulas to turn the fish.
Serves 4


Lemon Pomegranate Beurre Blanc
• 1 cup dry white wine
• 2 tbsp minced shallots
• 2 tbsp grenadine or pomegranate syrup
• 1 cup unsalted butter (2 sticks), cut into cubes
• Freshly squeezed lemon juice
• Kosher or sea salt and freshly ground white pepper

• 4 skinless grouper fillets (each about 6 oz)
• Olive oil
• Kosher or sea salt and freshly ground white pepper

Prepare a hot fire in your grill.

2. Prepare the beurre blanc- In a saucepan, bring wine and shallots to a boil over high heat. Boil until reduced by two-thirds, about 8 minutes. Remove from heat and whisk in grenadine. Return to low heat and whisk in butter, one cube at a time. Season to taste with lemon juice, salt and white pepper. Remove from heat and keep warm.

3. Rinse fish and pat dry with paper towels. Brush fish with olive oil and season to taste with salt and pepper.

4. Place fish flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until fish is opaque and flakes easily with a fork. Serve each fillet with a dollop of sauce on top.

Variation: Substitute red snapper, halibut, orange roughy or haddock.

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