GROUPER A LA PLANCHA with SUN-DRIED TOMATOES and SPINACH
|Grouper fillets||6 Ounce|
|Kosher salt||1 1⁄2 Teaspoon|
|Ground black pepper||1 1⁄2 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Shallot||1⁄2 , finely chopped|
|Sun-dried tomatoes||1 Cup (16 tbs), thinly sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Spinach leaves||2 Cup (32 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Chicken stock/Store-bought chicken broth||1⁄2 Cup (8 tbs)|
1. Season the grouper with 1 teaspoon of salt and 1 teaspoon of pepper, set it aside. Heat the olive oil in a large nonstick skillet over high heat. Place the grouper fillets in the pan and cook until browned, about 3 minutes (if you don't want the ends of the fish to curl, use a spatula to lightly press them down). Add the garlic and shallots and then carefully slide a spatula under the fish and flip it onto other side.
2. Add the sun-dried tomatoes and white wine to the pan, gently adjusting the fish so some wine gets beneath it, and then add the spinach, half-and-half, and chicken stock. Bring the sauce to a simmer and once it begins to thicken, after about 5 minutes, stir in the remaining 1/2 teaspoon of salt and the remaining 1/2 teaspoon of pepper and turn off the heat. Divide the spinach mixture among four plates, top with the grouper, sprinkle with the parsley, and serve.