Grilled Fin Grouper With Butter Pecan Sauce - cooking recipe

Ingredients

3 Tbsp. finely chopped shallots
1/4 c. dry white wine vinegar
3 Tbsp. heavy cream
3 Tbsp. rich chicken stock
3 Tbsp. lemon juice
salt and pepper to taste
1 stick butter (cold)
1/3 c. honey-roasted pecans

Preparation

Combine chopped shallots, white wine, heavy cream, salt and pepper in medium saucepan and bring to a boil.
Reduce heat to medium.
Simmer and stir until mixture is reduced to about one-third.
Whisk in butter a tablespoon at a time until all is melted; strain, then add salt and pepper to taste.
Add roasted pecans.