Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2 cups chopped gar-leek, white and some green 1 cup sliced shiitake mushrooms 1 pound grouper cheeks or grouper cut into chunks 1 cup white wine 1 cup seafood or veggie broth 1 pinch saffron (optional but so worth it) 2 cups chopped or torn spinach 2 Tablespoons cornstarch 1/4 cup water Salt and pepper to taste 2 Tablespoons unsalted cold butter DIRECTIONS In a large skillet, heat oil over medium heat and stir in gar-leeks. Sauté, stirring occasionally, until wilted. Add mushrooms and stir to coat with oil. Sauté 3-4 minutes. Push veggies to sides of the pan and add the grouper cheeks all in one layer. Cook 3 minutes on one side, turn and cook 3 minutes more. Stir veggies into fish. Add wine, broth and saffron and bring to a simmer. Cook covered for 5 minutes if using chunks of grouper. Stir in spinach and simmer until wilted. Mix cornstarch with water to form a slurry. Add to pan, stir and return to strong simmer. Cook for 2-3 minutes until thickened. Remove from heat. Taste and adjust seasoning. Cut butter into 4 pieces and swirl or stir, one at a time, into sauce until butter is completely dissolved before adding the next. Serve immediately. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
