Roasted Black Grouper with Artichoke-Bacon Mashed Potatoes, Sauteed Spinach and Lemon Caper Sauce


Yields: 4 servings


4 7 oz. black grouper fillets
2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts
(fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 C dry white wine
4 garlic cloves, sliced
2 T capers
3 sliced shallots
salt and pepper


  • Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry.
  • Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon.
  • Slightly cool and slowly incorporate butter.
  • 260 Portofino Way, Redondo Beach, CA, 90277