Garlic Parmesan Grouper Recipe

Fish Filets:  Four 10-ounce filets of fresh Grouper, Snapper or other white fish.

Sauce Ingredients:

3 to 4 ounces diced shallots

3 to 4 ounces of diced garlic

2 T butter

Juice of 2 lemons

1 T extra virgin olive oil

1 cup Chardonnay

1/2 lb snow crabmeat

Sauce Directions:  Sautee the garlic and onions with 1 T of olive oil until soft, then add 1-teaspoon white pepper, 1 1/2 teaspoons kosher salt, lemon juice and cup of Chardonnay. Allow mixture to reduce over medium high heat, stirring occasionally. Once mixture reduces to oatmeal consistency, let cool at approximately 110 degrees and whisk in 2 T butter. Keep on low heat; add 1/2 lb snow crabmeat.

Parmesan Topping Ingredients:

1 cup grated Parmesan cheese

3 ounces chopped garlic

2 T chopped parsley

1 T thyme

1 T onion powder

1 T garlic powder

1/4 cup Italian style bread crumbs

1 T extra virgin olive oil

lemon zest

1 T black pepper

1 T salt

Baking Directions:  Preheat oven to 400 degrees. Coat fish filets with 1 T olive oil, then season with dried thyme, garlic powder and onion powder mixture, then set aside. Mix salt, pepper, lemon zest, Parmesan, chopped garlic, parsley and breadcrumbs in a large bowl. Press one side of the fish filets into the breadcrumb mixture and place on baking sheet. Place in oven and bake at 400 degrees for approximately 15 minutes or until fish flakes. Serve on plate over wilted spinach.

Serving Size: 4

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