GROUPER COCONUT FLORENTINE

2 T olive oil                   (serves 4)

4  – 6 oz. grouper fillets

2 cloves garlic, crushed

1 tsp. fresh ginger, peeled & grated

1/2 C red onion, diced and divided

1 1/2 C canned light coconut milk

2 T fresh lime juice

1/2 C fresh cilantro, chopped

1 tsp. soy sauce

1 splash hot pepper sauce

4 plum tomatoes, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 10 oz. bag spinach

In large saute pan over medium high heat, saute fillets in 1 tablespoon of olive oil 2-3 minutes per side until browned.  Remove fillets, set aside.  Add garlic, ginger and 1/4 cup onion to pan; cook until tender.  Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce.  Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center.  In a 2nd large saute pan, heat remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted.  Salt & pepper to taste. Serve fillets on a bed of the spinach mixture.

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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