2 tablespoons Light Olive Oil
7 oz. Grouper, filet
1 teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
½ cup White Wine
1 tablespoon Capers
¼ cup Tomatoes, diced ½ inch
1 stick Butter, unsalted, cubed 1 inch
½ each Lemon
8 oz. Angel Hair Pasta, pre-cooked just before cooking fish
1 tablespoonParmesan, shredded
¼ teaspoon Parsley, fresh, chopped
Pre-heat sauté pan with oil. Season Grouper with Kosher salt and ground black pepper. Carefully place filet on the sauté pan
Sear for 1 minute. Flip the fish and continue to cook until medium-well.
Remove fish from pan and keep warm. Add white wine, capers and tomatoes, reduce white wine by half.
Add butter and squeeze ½ lemon to sauté pan and mix until melted.
Place pre-cooked angel hair pasta in the center of a serving bowl. Place seared fish on top of the pasta. Pour sauce over fish and pasta.
Garnish with Parmesan cheese and freshly chopped parsley.
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