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White Wine Grouper

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.

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You don’t need many ingredients, just:

Fresh Grouper

White Wine

Champagne Vinaigrette

Olive Oil

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!

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Begin by heating a bit of olive oil and white wine in a stovetop pan. See, no measuring!

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Once the mixture starts to bubble, add a big glob (technical term) of champagne vinaigrette.

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While that heats up, prepare your fish by cutting it into pieces, one for each person.

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By this time the mixture on the stove should be boiling, which means that it’s time to add the fish!

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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!

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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.

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Isn’t it pretty?!

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While she did that, I had my own important task. Isn’t it pretty?!

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After 5 minutes, we flipped the fish over and cooked it for another 5 minutes on the other side.

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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!

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Feel free to salt & pepper to taste!

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It was a great meal, which was made even better with the view of the ocean.

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After we were full, we headed down to enjoy the beach.

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Thanks for your help cooking Kendall!

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And by help I mean… thanks for cooking and letting me take pictures!

~A

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