From Chef Tony Monroe.
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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.
