HOT GROUPER SALAD OVER WILTED SPINACH
1 Cup Olive Oil
2 lbs. Grouper Fillets, cut into 3 inch pieces
2 Rounded Tbs. Finely Chopped Shallots
3 Whole Tomatoes Peeled and Cut in Wedges
1/4 Cup Fresh Lemon Juice
2 Tbs. Sugar
2 Tbs. Coarsely Chopped Fresh Basil
1/4 Cup White Wine
1 lb. Fresh Baby Spinach
Chopped scallions and sliced, toasted almonds, flour, salt and pepper for
dredging. 6 tomato roses from skin of tomatoes. Wash and dry spinach. Divide
spinach into six serving bowls.
Dust grouper with flour, salt and pepper. Sautee fish in hot olive oil until
lightly browned, turning once to cook thoroughly and brown evenly. Drain
and arrange pieces over spinach.
Add shallots to the hot oil remaining in the pan, stir a few seconds and
add tomatoes, lemon juice, sugar and basil. Stir together and add wine.
Boil rapidly one to two minutes. Tomatoes should be cooked through but remain
firm. Spoon dressing over and around fillets and spinach. Garnish with chopped
scallions, toasted almonds and tomato roses.