While we were in Florida, Kendall cooked Steph and me some amazing, fresh seafood meals. After a few nights of this, it dawned on me that I should keep track of what she was doing so that I would be able to make it in the future. So one night I followed her around the kitchen, and she taught me how to make White Wine Grouper.
You don’t need many ingredients, just:
This is one of those recipes that I love, where you just throw the ingredients together at will, without any measuring or monitoring. You’re free to go wild!
Begin by heating a bit of olive oil and white wine in a stovetop pan. See, no measuring!
Once the mixture starts to bubble, add a big glob (technical term) of champagne vinaigrette.
While that heats up, prepare your fish by cutting it into pieces, one for each person.
By this time the mixture on the stove should be boiling, which means that it’s time to add the fish!
After you’ve added all of the pieces, pour some vinaigrette and wine on top of the fish. Give it a little extra dash of wine for good measure!
Then let the grouper cook for 5 minutes before flipping.
In the meantime, Kendall set to the task of grilling an onion blossom as a side dish.
Isn’t it pretty?!
While she did that, I had my own important task. Isn’t it pretty?!
After 5 minutes, we flipped the fish over and cooked it for another 5 minutes on the other side.
Here is an important step: after we had cooked the fish for 5 minutes on each side, we put the entire pan in the oven (set to 350 degrees) for another 5 minutes. This made sure that the pieces were thoroughly cooked in the middle.
After the fish is white throughout, it’s time to serve!
Feel free to salt & pepper to taste!
It was a great meal, which was made even better with the view of the ocean.
After we were full, we headed down to enjoy the beach.
Thanks for your help cooking Kendall!
And by help I mean… thanks for cooking and letting me take pictures!
For all of my Florida travel posts, click here.