Fish is one of my favorite fast foods. It’s healthy and cooks quickly, plus its natural flavor allows it to pair with a range of different ingredients from mild to strong. If grouper is unavailable, switch it up with mahi mahi, snapper, or cod.
Read Related: Farofa: Toasted Couscous
GROUPER A LA PLANCHA
Makes: 4 servings
Ingredients
Four 6 oz grouper fillets
1 ½ TSP kosher salt
1 ½TSP freshly ground black pepper
1 TBSP extra-virgin olive oil
4 garlic cloves, very finely minced
½ shallot, very finely chopped
1/3 cup dry-packed sun-dried tomatoes, thinly sliced
¼ cup dry white wine
2 cups spinach leaves
½ cup half-and-half
½ cup chicken broth
1 TBSP roughly chopped fresh flat-leaf parsley
Instructions
- Season grouper with 1 teaspoon salt and 1 teaspoon pepper and set aside. Heat olive oil in large nonstick skillet over high heat. Place grouper fillets in pan and cook until browned, about 3 minutes. Add garlic and shallots and then carefully slide spatula under fish and flip onto other side.
- Add sun-dried tomatoes and white wine to pan, gently adjusting fish so some wine gets underneath, and then add spinach, half-and-half, and chicken stock. Bring sauce to simmer and once it begins to thicken, after about 5 minutes, stir in remaining ½ teaspoon salt and the remaining ½ teaspoon pepper and turn off heat. Divide spinach mixture among four plates, top with grouper, sprinkle with parsley, and serve.
This recipe was orginally published in Lorena Garcia’s New Latin Classics (Ballantine) and is available for purchase here.
Learn more about Lorena Garcia.
