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
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
- 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.
Learn more about Lorena Garcia.