recipe 
yields
4 servings
1 cup muscadine grape juice
½ cup dry white wine
1 shallot diced
1 sprig fresh thyme
½ cup heavy cream
½ teaspoon salt
½ teaspoon freshly cracked pepper
2 tablespoons cold unsalted butter in one whole piece
1 tablespoon chopped fresh mint
4 6-ounce portions grouper
Salt and pepper
2 tablespoons olive oil
Muscadine Beurre Blanc
Radish Salad
steps
Muscadine Beurre Blanc
- Place grape juice, wine, shallot, and thyme in pot set over medium-high heat. Reduce by half. Add heavy cream and reduce by ¾ until thick and creamy.
- Add salt and pepper and whisk in cold butter. Set aside, off direct heat in warm spot, until ready to serve. Add mint immediately before serving.
Radish Salad
- Heat oil to 350 degrees. Add radish wedges and fry until soft, approximately 2 minutes.
- Remove fried radishes, let cool for 30 seconds, and toss with remaining ingredients.
To Finish and Assemble
- Season grouper with salt and pepper and sear in hot pan with olive oil until just cooked through.
- Place 4 tablespoons beurre blanc in center of plate. Top sauce with grilled grouper, and then top grouper with radish salad. Serve immediately.
Date Published: 07.19.15
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- from Chef Chris Rainosek of The Noble South, Mobile, Alabama
