4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved

Preparation:

Preheat broiler or prepare barbecue grill. Wash fish and pat dry with
paper towels.

Combine wine and mustard and brush fish with this mixture.

Cook fish for 5 minutes on each side. Transfer to a platter and cover
with aluminum foil to keep warm.

Bring water to boil in a large skillet with butter, salt and pepper.
Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil
for 3 more minutes.

Place leek mixture in the center of 4 heated plates and top with fish
fillets. Decorate each plate with half a lemon.