RECIPE
GR OUPER
GASPAR
Compliments of Chef Myriam (Mimi) Carvalho from South Beach Restaurant, Boca Grande
Photo by Dusty Hopkins
Ingredients:
4 grouper fillets (7ounces)
1 cup all-purpose flour
4 ounces cooking oil
4 cups clam juice
3 teaspoons minced garlic
4 ounces sundried tomatoes (sliced)
1 can of artichoke hearts (quartered)
4 teaspoons chopped shallots
5 ounces lemon juice
5 ounces white wine (chablis or pinot gris)
3 ounces chopped green onions
5 ounces butter
salt and pepper to taste
Method of preparation:
Dredge grouper in flour.
Heat oil in sauté pan, then sear
grouper on both sides until
golden brown.
Add garlic, shallots and sauté
until browned.
Add artichoke hearts, sundried
tomatoes, clam juice, wine and
lemon juice.
Reduce heat and simmer for five
to seven minutes, until liquid is
reduced by half and the
grouper is flaky to the touch.
Add green onions and cube of
butter.
Allow the butter to thicken the
sauce.
Add salt and pepper to taste.
Yields 4 servings
28GASPARILLA ISLAND March/April 2019