The quay's grouper florentine

Yield: 2 Servings

Measure Ingredient
2 \N Fresh grouper filet (7oz ea)
\N \N Flour
1 tablespoon Clarified butter
2 tablespoons Unsalted butter
4 tablespoons Flour
2 cups Hot milk
¾ cup Grated Swiss cheese
4 tablespoons Grated Parmesan cheese
¼ teaspoon Fine-ground white pepper
½ teaspoon Salt
1 tablespoon Clarified butter
2 teaspoons Chopped shallots
4 ounces Cleaned spinach (1c)
¼ teaspoon Pernod or anise flavoring
¼ cup Grated Swiss cheese

CHEESE SAUCE

TO FINISH

Dust the fish filets with flour. Saute fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent. Add the spinach and cook until wilted, about 1 minute. Add the Pernod and the cheese sauce. Simmer over medium low heat for 2 minutes. Top the fish with the sauce.

Sprinkle with Swiss cheese. Place under broiler until bubbly and golden brown and serve immediately.

Nutritional info per serving: 776 cal; 63g format: 8/10/96, Lisa Crawford

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