The Quay's Grouper Florentine

* Exported from MasterCook *

The Quay's Grouper Florentine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Miamiherald Fish
Restaurant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Fresh grouper filet (7oz ea)
Flour
1 tb Clarified butter
-----CHEESE SAUCE-----
2 tb Unsalted butter
4 tb Flour
2 c Hot milk
3/4 c Grated Swiss cheese
4 tb Grated Parmesan cheese
1/4 ts Fine-ground white pepper
1/2 ts Salt
-----TO FINISH-----
1 tb Clarified butter
2 ts Chopped shallots
4 oz Cleaned spinach (1c)
1/4 ts Pernod or anise flavoring
1/4 c Grated Swiss cheese

Dust the fish filets with flour. Saute fish over
medium heat in 1 tablespoon clarified butter in an

until shallots are transparent. Add the spinach and
cook until wilted, about 1 minute. Add the Pernod and
the cheese sauce. Simmer over medium low heat for 2
minutes. Top the fish with the sauce. Sprinkle with
Swiss cheese. Place under broiler until bubbly and
golden brown and serve immediately.

Nutritional info per serving: 776 cal; 63g format:
8/10/96, Lisa Crawford



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