Pan Seared Grouper with Mushroom Sauce

Lenten or not

Today I share with you an incredible entrée and accompanying side dish. Like I’ve said before, living on the Gulf Coast has it’s rewards, like enjoying fresh caught fish.

This recipe is great with just about any type of fish. But I just happen to prefer white mild tasting fish with this sauce, ya know, those with less oils. Other suggestions would be our local Alabama Flounder or Red Snapper, or from the markets try Cod, Halibut, Haddock, Orange Roughy, Alaskan Pollock, Dover Sole or Tilapia.


Pan Seared Grouper with Mushroom Sauce 
4 servings

1 tbsp unsalted butter
1/2 pound fresh mushrooms -trimmed and quartered
1 tbsp olive oil
1 1/2 pounds grouper or other fillets
1/4 tsp salt or to taste
2 shallots -chopped
3/4 cup chicken stock
3/4 cup dry red wine
1/4 cup parsley -chopped

Melt butter in a heavy nonstick skillet over medium high heat until clear. Sauté mushrooms 4 to 5 minutes stirring frequently. Transfer mushrooms to a bowl and set aside.
Season grouper fillets with salt and pepper to taste.
Add oil to same skillet and heat over medium high heat. Pan fry grouper 3 to 4 minutes per side turning only once or until fish flakes easily. Carefully transfer grouper to a platter and keep warm. Discard all but 1 tablespoon of drippings from skillet.
Sauté shallots in same skillet 2 minutes or until softened. Add broth and wine to skillet, stir with a wooden spoon to deglaze over high heat. Boil 3 minutes or until liquid is thick and syrupy. Stir in parsley and mushrooms. Cook until heated throughout. Add salt and pepper to taste.
Serve sauce over grouper.

See the side dishRice and Asparagus Salad

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