Serves 4

"My mother made this for my family when I was a kid and everyone would love it.   I am very excited that I get to share another recipe from my family cookbook.  The recipe has to be 30 years old, but you know me, I have to put my little twist on it.  So all you Grouper lovers out there, this ones for you," Chef Lee said.

Ingredients: 

2 tablespoon all-purpose flour

1/4 teaspoon cumin

1/4 teaspoon ancho chili powder

1/4 teaspoon chipotle powder

1/4 teaspoon paprika

pinch cayenne pepper

1/4 teaspoon garlic powder

salt and pepper

11/2 pound grouper fillets (HEB Seafood Department)

Olive or grapeseed oil for frying (HEB Cooking Connections)

11/2 Spanish Chorizo, diced (HEB Deli Department)

1 tablespoon olive oil

4 cups chopped spinach leaves

11/2 cup fresh HEB Sweet Corn ( HEB Produce Department)

11/2 cups dry white wine (HEB Cooking Connections)

2 shallots, minced

2 cups HEB heavy cream (HEB Dairy Department)

8 saffron threads, crushed

1 cup (2 sticks) cold butter, cut into small pieces

Directions: 

1.  Preheat oven to 325.

2. Combine the flour and seasonings not including salt and pepper in a small bowl.  Season the fillets with salt and pepper, then coat both sides with the chili and flour mixture.