Serves 2
Ingredients:
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
Instructions:
- In a saucepan, combine dry white wine, white wine vinegar, and shallot. Simmer over medium heat until the liquid reduces by half.
- Reduce heat to low. Gradually whisk in cold cubed butter until smooth. Season with salt and pepper. Remove from heat and set aside.
- Season fillets with salt and pepper.
- 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.
- Spoon beurre blanc sauce over fillets. Add spinach to the skillet, tossing until wilted. Serve immediately.