Pan-Seared Grouper with Lemon-Chive Butter and Barigoule | Heinen's Recipes

Ingredients

• 4 ounces of unsalted butter, softened + 1 ounce for cooking
• juice of ½ lemon
• 2 tablespoons of chopped chives
• 1 ½ pounds of fresh grouper
• 2 tablespoons of olive oil
• Kosher salt and fresh cracked pepper to taste
• 4 strips of chopped bacon strips
• 2 bunches of trimmed and peeled baby tri-colored carrots
• 2 15-ounce cans of whole artichokes, strained
• ½ peeled and sliced shallot
• 4 sliced cloves of garlic
• 2 cups of vegetable stock
• optional garnish: thyme leaves