Here is one I have prepared on my cooking show:
Grouper Michelle
4-Grouper fillets
6-tablespoons butter
4-tablespoons shallots, chopped
8-artichoke quarters
Several morel mushrooms (if no morels are available use shiitakes)
3-tablespoons white wine
Pinch of cayenne pepper
Pinch of celery salt
Flour for dusting
Salt and pepper
¼-cup heavy cream
Dust fillets in flour and pat off any excess.
1. Heat 1½- tablespoons of butter (per fillet) in a large sauté pan over high heat.
2. Once butter begins to brown add the fish, presentation side down, to the pan.
3. Brown the fish for about 1-2 minutes, then flip.
4. Add the shallots and cook until clear.
5. Add the artichokes and morel mushrooms.
6. Add the cayenne pepper and celery salt.
7. Deglaze the pan with the white wine.
8. Add the cream and reduce the liquid by half.
9. Adjust the seasoning with salt and pepper.
MMMmmmmm![:-]