Grouper Florentine

May 3, 2010

Recipe by Chef George Mar Vista Restaurant and Dockside Pub


8oz or 2-4oz filets fresh Grouper
4oz fresh spinach
Bread crumbs
1 tsp Fresh Chopped Garlic
3oz white wine
4oz heavy cream
2oz grated parmesan cheese
1 tbsp butter
Salt and Pepper to taste


Lightly bread grouper fillets in bread crumbs


In large skillet melt butter over medium heat. Lightly brown breaded fish filets on both sides. Add garlic and wine to deglaze.  Add spinach, salt and pepper and heavy cream to pan and let reduce. Add parmesan cheese to mixture and let thicken.


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