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The Quay's Grouper Florentine

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Submitted by scook

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH GROUPER FILLETS *
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
Cheese sauce
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
4 6E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 473
CUPS ML MILK
¾ 177
CUP ML SWISS CHEESE
grated
4 6E+1
TABLESPOONS ML PARMESAN CHEESE
grated
¼ 1.3
TEASPOON ML WHITE PEPPER
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
2 1E+1
TEASPOONS ML SHALLOTS
chopped *
4 115.6
OUNCES ML/G SPINACH
¼ 1.3
TEASPOON ML PERNOD *
¼ 59
CUP ML SWISS CHEESE
grated

Directions

Dust the fish filets with flour.

Sauté fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent.

Add the spinach and cook until wilted, about 1 minute.

Add the Pernod and the cheese sauce.

Simmer over medium low heat for 2 minutes.

Top the fish with the sauce. Sprinkle with Swiss cheese.

Place under broiler until bubbly and golden brown and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 317 65% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 517mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 29g
Vitamin A 23% Vitamin C 3%
Calcium 42% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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