Pan seared grouper
Easy Rider Charters
Bokeelia 283-3247
www.easyridercharters.com
Ingredients:
3 tbs. butter, softened and divided
2 (6 to 8 oz.) boneless, skinless grouper fillets
1/4 c. flour
1/4 c. white wine
1/4 c. cream sherry
1/4 c. heavy cream, divided
1 pinch freshly chopped parsley
How to:
Heat a saute pan over medium heat on the stove top. When the pan is hot, add one tablespoon of butter.
Dredge the fillets in flour and add them to the pan. Lightly brown each side and reduce the heat.
In a liquid measuring cup, combine the white wine and sherry. Add 1/4 cup of the wine mixture to the pan and let it simmer, rotating the pan to keep the fillets from sticking. Add the remaining two tablespoons of butter and 1/8 cup of cream. Continue to rotate the pan until the sauce begins to thicken.
Add the remaining wine mixture and cream.
Remove the fillets from the pan and sprinkle with the chopped parsley before serving.
Serves 2
Capt. Dick’s Seafood and More Recipes is available for $7.95 plus $1.85 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, Fl 33922. Make checks payable to Dick May.