PECAN and HORSERADISH CRUSTED BLACK GROUPER
with PORT WINE and SHITAKE MUSHROOM GLAZE

2 9oz. Portions of fresh black grouper filets
2 Tblsp. Olive Oil
Stax Seasoning to taste
2 oz. Horseradish peeled and grated
4 oz pecans chopped
3 oz. shitake mushrooms julienne
1 oz. Clarified butter
1/2 oz. Minced garlic
2 oz. Port wine
2 oz. Veal stock

GARLIC MASHED POTATOES

2 potatoes boiled and peeled (leave hot)
1 oz. Garlic
2 oz. Heavy cream
1 oz. Parmesan cheese
1 oz. Clarified butter
In a large bowl, whip all ingredients.

Season Grouper.

Top with Stax Seasoning, dust in flour and sauté in hot pan with vegetable oil. Sear both sides of fish approximately two minutes each side. Place in oven at 350 degrees approximately six minutes or until done depending upon thickness of fish. Combine crusted pecans and horseradish to make a paste and rub mixture over top and sides of fish and bake again for two minutes.