Photo by Lucie Monk
I love a recipe that doesn't leave the cook twiddling her thumbs too long, eyeing the oven (or refrigerator) door and hoping for the best. An active kitchen, one in which I'm sprinkling a bit of this, stirring in a bit of that, watching the skillet sizzle to aromatic life ... that's heaven to me.
And so there's much joy to be had with this recipe from WaterStreet Bistro on the Northshore. Gulf grouper, pan-seared and finished in the oven and topped with a silky sauce marrying salty capers, sweet tomatoes, and succulent crabmeat with a smack of butter.
For a side dish, I went for something seasonal, warm, and a little bit healthier. You can find the recipe for the nutty Roasted Butternut Squash Quinoa on my food blog My Weekend's Cooked. Cheers!
From Chef Tony Monroe at WaterStreet Bistro...
Yield: 1 serving
Ingredients:
8 oz. grouper, washed and patted dry
1 tbsp. olive oil
1 tbsp. capers
1 tbsp. sundried tomatoes
Pinch of Italian parsley
2 oz. jumbo lump crabmeat
2 oz. white wine
4 - 6 oz. unsalted butter
Method:
In a non-stick sauté pan, add olive oil, heat to moderate to high heat, place fish in the pan serving side down. Sear until the filet is golden brown, turn filet up, place in 400 degree oven for 6 to 8 minutes. Remove from oven and let rest.
For the sauce:
In same pan, add capers, sundried tomatoes, parsley, & wine. Heat over moderate heat, until wine is almost completely evaporated. Turn fire to low, add crabmeat, then butter a little at a time, stirring butter with a spoon non stop until butter is incorporated. Add salt and pepper to taste if desired.
Place fish on a bed of fresh baby spinach, sauce over the fish. Serve immediately.
