Grouper Provencal
By Sandbar Chef Ian Fairweather
1/5/16
Ingredients:
2 oz. flour
8 oz. Grouper cut into 2oz medallions
6 oz. diced tomato
1 oz. chopped garlic
2 oz. basil
2 oz. butter
1 oz. white wine
Capellini
Salt and pepper
Procedure:
Season flour with salt and pepper. Lightly dust grouper medallions and place into a hot skillet with 2 oz. of oil. Sauté for 2 minutes until golden brown on one side. Add tomatoes and garlic and flip the grouper. Reduce heat to medium heat. Add white wine and let simmer for 4 minutes. Toss in the butter and reduce down to make the sauce. Put hot capellini into 2 bowls and pour equal amounts of grouper Provençal over pasta. Garnish with basil. Enjoy!
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