Horseradish-Crusted Grouper With Oysters and Saffron

Instructions

1. Melt the butter and blend it with the other crust ingredients until it almost but not quite sticks together. Divide this into four portions, and cover the top of each grouper fillet with a layer of the crust.
2. Place the encrusted fish fillets in a large skillet or baking pan, lightly oiled with olive oil. Bake the fish in a preheated 400- degree oven for 10-14 minutes.
3. Meanwhile, make the sauce. Reduce the cream by one third in a saucepan. In a skillet, heat the butter over medium heat and in it sauté the onions, shallots, and garlic until translucent.
4. Add the reduced cream to the skillet and bring to a boil. Strain the contents of the skillet back into the saucepan and add the saffron, salt, pepper, and oysters. Cook until edges of the oysters begin to curl.
5. Place the fish on serving plates and surround with three oysters per person. Pour the sauce onto the plate, around (but not over) the fish.