Chef Aaron Schweitzer from RumFish Grill at Guy Harvey Outpost on St. Pete Beach is back making a delicious Grouper Picatta recipe!
Grouper Picatta serves 2
2 8-oz red grouper fillets
1 oz blended olive oil
2 Tbsp shallots, chopped
1 Tbsp garlic, minced
2 Tbsp pimento, diced
½ cup white wine
¼ cup unsalted butter
1 Tbsp capers
1 lemon, juiced
1 Tbsp fresh basil, chopped
8 oz cooked risotto
½ cup parmesan cheese, grated
2 4-oz portions of spinach, cooked
Salt and pepper the grouper.
Sear grouper in a sauté pan with olive oil, cooking 3-4 minutes each side.
Remove grouper from pan.
Add shallots and butter to pan.
Continue to move pan rapidly, being careful not burn the shallots.
Deglaze the pan with white wine and reduce by half.
Add grouper back to pan and finish with capers, basil and lemon.
Combine cooked risotto and parmesan.
Serve grouper over risotto and spinach on the side.