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.
3. Heat a large saute pan over medium-high heat. Add the olive or grapeseed oil. Add the fish and sear until golden brown, about 2 minutes on each side. Transfer to the oven to keep warm.
4. Wipe out the pan and add the chorizo. Cook over medium heat until the sausage releases its oils, about 5 minutes. Remove the chorizo and set aside. Add 1 tablespoon olive oil, spinach, and the corn to the pan. Cook, stirring, until the spinach is wilted and the corn is cooked, about 5 minutes. Season with salt and pepper. Keep warm until serving.
5. In a medium saucepan over high heat, cook the wine and and reduce by half. Add the shallot and reduce heat to medium-high. Add the heavy cream and cook to reduce the liquid until thickened, about 10 minutes. Add the saffron and remove from heat. Gradually whisk in the butter, one tablespoon at a time, adding each tablespoon when the one before is incorporated. Season with salt and pepper.
6. To serve, divide the spinach among 4 plates. Top with the fish, then sauce. Sprinkle each plate with chorizo.