Pistachio Crusted Grouper with Lemon-Butter Sauce
	From Sculley's Boardwalk Restaurant   4 8-oz    Red or Black Grouper Filets   12 oz    Ground Pistachio Nuts   3 oz    Lemon-Butter Sauce     Flour     Egg White Wash   2 oz    Lemongrass   10   Peppercorns   2 oz    Chopped Shallots   ½ Cup    Lemon Juice   1 Cup    White Cooking Wine   1 Cup    Heavy Cream   1 pound    Butter     1 Combine lemongrass, peppercorns, shallots, lemon juice and cooking wine in a sauce pan over medium high heat. Cook until the sauce is reduced by 75%. Add heavy cream and cook until the sauce is reduced by 75%. Remove from heat. Strain through a sieve. Whisk in butter. 2 Lightly dust grouper filets with flour. Dip each filet in egg whites. Press the top side of each filet into ground pistachios. Melt butter in a large skillet over medium heat. Place the filets pistachio side down into the melted butter. Cook until the pistachios are golden brown. Carefullly turn the filets and cook until desired doneness. 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper filets to a serving dish and top with Lemon Butter Sauce   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.