GROUPER A LA PLANCHA with SUN-DRIED TOMATOES and SPINACH Recipe
Fish is one of my favorite fast foods. It's healthy and cooks quickly, plus its natural flavor allows it to pair with a range of different ingredients from mild to strong. Living in Miami, I'm lucky enough to have access to pristine, just-off-the-boat, locally caught fish, but if finding good-quality, firm, and fresh smelling fish isn't a possibility in your area, buy frozen (flash frozen is best - it maintains the texture and flavor of the fish). If grouper is unavailable, switch it up with mahi mahi, snapper, or cod.
Ingredients
| Four 6-ounce grouper fillets | ||
| Kosher salt | 11/2 Teaspoon | |
| Ground black pepper | 11/2 Teaspoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| 4 garlic cloves, very finely minced | ||
| 1/2 shallot, very finely chopped | ||
| 1/3 cup dry-packed sun-dried tomatoes, thinly sliced | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Spinach leaves | 2 Cup (16 tbs) | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Roughy | 1 Tablespoon | |
Directions
1. Season the grouper with 1 teaspoon of salt and 1 teaspoon of pepper, set it aside. Heat the olive oil in a large nonstick skillet over high heat. Place the grouper fillets in the pan and cook until browned, about 3 minutes (if you don't want the ends of the fish to curl, use a spatula to lightly press them down). Add the garlic and shallots and then carefully slide a spatula under the fish and flip it onto other side.
2. Add the sun-dried tomatoes and white wine to the pan, gently adjusting the fish so some wine gets beneath it, and then add the spinach, half-and-half, and chicken stock. Bring the sauce to a simmer and once it begins to thicken, after about 5 minutes, stir in the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of pepper and turn off the heat. Divide the spinach mixture among four plates, top with the grouper, sprinkle with the parsley, and serve.
This recipe is excerpted from the cookbook - New Latin Classics, written by Lorena Garcia. To purchase the book visit RandomHouse.com. To learn more about Lorena, visit ChefLorenaGarcia.com.
2. Add the sun-dried tomatoes and white wine to the pan, gently adjusting the fish so some wine gets beneath it, and then add the spinach, half-and-half, and chicken stock. Bring the sauce to a simmer and once it begins to thicken, after about 5 minutes, stir in the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of pepper and turn off the heat. Divide the spinach mixture among four plates, top with the grouper, sprinkle with the parsley, and serve.
This recipe is excerpted from the cookbook - New Latin Classics, written by Lorena Garcia. To purchase the book visit RandomHouse.com. To learn more about Lorena, visit ChefLorenaGarcia.com.
Chef
