Grouper in Curry Sauce AKA Roy's Catch Part 2

I found the perfect recipe to use the other grouper filet caught by my friend Roy.
2 Tablespoons butter
2 Tablespoons flour
1 Cup milk
1 Teaspoon Curry Powder
Dash of Ground Ginger

In a heavy saucepan, melt the butter and then stir in the flour and curry powder. Cook, stirring constantly, for 3 minutes. Add milk and continue to stir until sauce thickens. Add dash of ground ginger. Bring to a boil, add salt and pepper to taste, lower heat and continue to cook for 3 minutes, until thickened. Cover top with wax paper to prevent skin from forming.

Put a small amount of butter in another pan and saute grouper for a few minutes on each side, until almost done through.

Drain moisture from pan and add curry sauce. Cover and let simmer on low for 10 minutes.

Serve! It's easy, and very delicious. The base for the sauce can be used with all different types of spices- I chose curry because that was the taste I was going for. It was perfect- grouper is a firm fish with substance and a nice taste- not overpowering. I doubled the recipe for the sauce because I had so much fish and it worked out perfectly. All the grouper is now a good memory, and I look forward to the next time Roy stocks me up...and the eggs.