Preheat grill to medium. Place fish on plank and grill For approximately 20 minutes or until fish flakes easily.
Tequila Cilantro Sauce:
While fish is cooking, heat oil in a medium saucepan over medium high heat; add 1 tablespoon of butter and allow it to melt. Add shallots and stir 3 to 4 minutes until they are tender. Pour in lime juice and cook until reduced, about 2 minutes. Add tequila and cook until liquid is reduced by half; add cream and season with salt. Allow sauce to thicken, stirring constantly; add remaining butter and stir until melted. Just before serving, add cilantro to sauce.
To serve, drizzle warm sauce over smoked fish and serve with garlic rounds.
*Original recipe from The Fresh Market's 25th Anniversary Cookbook.
Questions? Email Julie Levanway.
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