Great Grouper

1/3 lb. grouper per person

shallots

lemon

leaf spinach (opt.)

Put some olive oil in a bowl and coat the fish in it. Heat a sautÈ pan with butter and olive oil. SautÈ chopped shallots. SautÈ the fish on both sides so it is nicely browned. Salt and pepper to taste. Transfer to a Pyrex dish, squeeze lemon on top, add a little white wine, and cook in a pre-heated oven at 350 degrees for ten minutes.

While fish is cooking, sautÈ leaf spinach with more shallots in butter and olive oil.

When fish is cooked, serve with spinach on top.

March 30, 2007: made with snowy grouper, a fish from very deep (600 feet) that has to be caught with an electric winch. Delicious! The lady at the fish store said Yellow Edge Grouper was even better.

Served with roasted rosemary potatoes and a salad, pineapple and kiwi for dessert.