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Sauteed Grouper with Shrimp Sauce

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Level: Intermediate

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Description

The perfect dish for when you’re craving a decadent seafood meal. It has layers of flavor and is great for special occasions!

Ingredients

  • 14 pieces Raw Asparagus
  • FOR THE GROUPER:
  • 2 whole (about 5 Oz. Size) Grouper Fillets
  • ⅛ teaspoons Lemon Pepper
  • ⅛ teaspoons Garlic Salt
  • 2 Tablespoons White Whole Wheat Flour
  • ½ Tablespoons Butter
  • ½ whole Lemon
  • 1-½ Tablespoon Worcestershire Sauce
  • ⅛ teaspoons Cajun Seasoning
  • FOR THE SAUCE:
  • ½ Tablespoons Butter
  • 2 Tablespoons Yellow Onion, Minced
  • 4 ounces, weight Artichoke Hearts, Chopped
  • 1 Tablespoon White Whole Wheat Flour
  • ⅓ cups Fat-free Half-and-half
  • 2-½ Tablespoons Vermouth
  • 2-½ ounces, weight Pre-cooked Shrimp, Cut Into Pieces

Preparation

Begin by roasting asparagus. Spray with olive oil, sprinkle with salt and pepper, and bake at 375ºF for 10-12 minutes. Set aside.

For the grouper:
Preheat broiler to low. Sprinkle grouper fillets with lemon pepper and garlic salt, just a dusting on each side. Dredge fish in flour and coat well. Saute in butter for 3 minutes per side. Sprinkle with lemon juice, Worcestershire sauce and Cajun seasoning. Broil 5-7 minutes.

For the sauce:
While the fish is cooking, go ahead and make the sauce. Melt butter in a small saucepan over medium heat. Saute onion and artichokes for 3 minutes until softened. Stir in flour, half-and-half, and vermouth and whisk until thickened. Add the shrimp and cook another 2-3 minutes until shrimp is heated through.

Add the cooked asparagus to your plate. Top with a fillet of fish, and pour sauce over top.

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