Recipe supplied by Chef Chris Hight
The FISH
Two 8oz fillets of Grouper
½ cup semolina flour
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic granules
¼ cup clarified butter
1 tablespoon olive oil
The SAUCE
¼ cup dry white wine
¼ cup chicken broth
1 teaspoon all purpose flour
3 tablespoons clarified butter
Pinch of orange zest
½ an orange juiced
The BED
8oz fresh baby spinach
4oz sliced mushrooms
Salt & Pepper
2 tablespoons chicken Broth
Olive oil
Over medium heat combine butter and olive oil in a non-stick frying pan. Thoroughly mix semolina, salt, pepper and garlic granules. Drag each piece of fish in the flour mixture. Pan sear each side of the fillets until golden brown then place in a 350 degrees preheated oven until finished, about 4 minutes. This depends on the thickness of the fish.
In a hot sauce pan add butter and flour. Toast the flower until light golden then add wine, broth, juice and zest. Mix thoroughly over medium heat until smooth.
In a hot medium pan add mushrooms, a splash of olive oil, salt and pepper. Place the spinach on top of the mushrooms and let them wilt for 2 minutes then sauté until done.
In a pasta bowl place the spinach and mushroom mixture in the center as a small bed for the fish to lay on. With a large spoon, surround the bed with sauce. Place the cooked fish on top of the bed.