Grouper with Lemon Basil Cream Sauce

4 grouper fillets (or other firm white fish)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
¼ cup Land O’Lakes sea salt and olive oil butter
2 cloves garlic, grated
½ teaspoon freshly cracked black pepper
½ cup dry white wine
¼ cup heavy cream
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh basil

Preheat oven broiler. Evenly sprinkle salt and pepper on both sides of fish fillets. Place fish filets on a baking sheet that has been sprayed with non-stick cooking spray. Broil fish until opaque and firm, about 10 – 15 minutes, depending on size and thickness of filets.

While fish is cooking, preheat a large skillet over low heat. Add Land O’Lakes sea salt and olive oil butter to skillet, grated garlic and black pepper. Cook over low heat until garlic is fragrant. Add white wine and bring to a boil. Boil over medium low heat until sauce reduces by half. Add heavy cream, lemon juice and fresh chopped basil. Simmer until thickened.

Serve cream sauce over broiled grouper