Local Black Grouper with Goat Cheese Gratinéed Cream Spinach and Sun-dried Tomatoes


Serves 4

Ingredients for Local Black Grouper

4 8 oz Grouper filets
48 oz Spinach, cleaned
24 oz Heavy Cream
12 oz Chevre (goat cheese)
2 oz Panko Bread Crumbs
4 oz Parmeggiano Reggiano, shredded
1 dash of Nutmeg
Sun-dried Tomatoes, julienne
Lemon zest
10 oz Quinoa, cooked until tender

Method for Local Black Grouper

• Sear the grouper over medium-high heat until lightly golden brown on one side, then flip.
• Once flipped, coat with the cooked quinoa and place in a oven until the fish is cooked tender.
• Sautée the spinach until lightly wilted, add the heavy cream, goat cheese, and nutmeg.
• Remove the spinach from heat, top with panko bread crumbs, and parmeggiano reggiano.
• Broil until lightly golden.
• Place the gratinéed spinach in a bowl and top with fish.
• Garnish with sun-dried tomatoes and lemon zest.

123 East Broughton St, Savannah, GA, 31401