8 oz. fresh grouper
4 oz. Kalmata olives (Greek olives)
4 oz. grape tomatoes
1 oz. chopped garlic
1 oz. lemon juice
2 oz. white wine
4 oz. unsalted butter
Salt & pepper to taste
1 oz. flour
1 oz. olive oil
Procedure:
Dredge grouper in flour and shake off excess. In hot sauté pan, sauté grouper in olive oil 6-8 minutes or until brown. Remove from pan; add garlic, olives and tomatoes. When tender, add lemon juice, white wine. Reduce till half, then add butter to finish. Finish grouper in oven until cooked. Plate grouper with sauce napped on top. Submitted by:
Submitted By: Jon Venuto, Chef/Partner
Book: "Taste of Main Street America" - Page 147
Restaurant: Parrot Key Caribbean Grill, Main Street, Ft. Myers Beach, FL
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077