Baquetta Grouper with Grape Tomatoes and Kalamata Olives

Grouper x

Serves 2 


2 Baquetta Grouper fillets (about 6-8 ounces each) 
1 cup yellow grape tomatoes, halved 
1/4 cup pitted Kalamata olives, halved 
2 cups fresh spinach leaves 
Fresh thyme sprigs for garnish 
Olive oil 
Salt and pepper to taste 

For the Beurre Blanc Sauce: 

1/4 cup dry white wine 
1/4 cup white wine vinegar 
1 shallot, finely chopped 
1/2 cup cold unsalted butter, cubed 
Salt and pepper to taste 


  1. In a saucepan, combine dry white wine, white wine vinegar, and shallot. Simmer over medium heat until the liquid reduces by half.
  2. Reduce heat to low. Gradually whisk in cold cubed butter until smooth. Season with salt and pepper. Remove from heat and set aside.
  3. Season fillets with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes on one side, then flip. Add tomatoes and Kalamata olives, cooking for an additional 2-3 minutes.
  5. Spoon beurre blanc sauce over fillets. Add spinach to the skillet, tossing until wilted. Serve immediately.