Florida Seafood Recipe

(Photo Below)

Seafood-4281

Ingredients
1	jalapeño pepper, finely chopped
4 6-ounce	grouper fillets
1/2 cup	rice flour
	kosher salt to taste
	fresh ground black pepper, to taste
2 tablespoons	olive oil
2 tablespoons	unsalted butter
1/4 cup	white wine
1	shallot, finely chopped
1 tablespoon	heavy cream
1/2 cup	unsalted butter, cubed and chilled
1 teaspoon	fresh lemon juice
1 tablespoon	flat-leaf parsley, chopped
1/4 cup	green olives, sliced
3 tablespoons	capers, drained
4 strips	cooked bacon, crumbled

Preparation Season fillets with salt and pepper and dredge in rice flour. Heat oil and butter in a large sauté pan over medium heat. When butter foams, add fillets; cook 4 minutes per side or until opaque in center. Transfer fillets to a platter and keep warm. To make the sauce, add the wine and shallot to saucepan; bring to a boil over medium heat and cook until reduced by 1/2. Add the cream and cook sauce until just thickened. Reduce heat to low; add cubed butter a little at a time whisking until blended into a smooth sauce. Stir in lemon juice, parsley, olives, capers, and bacon. Spoon the sauce over the fillets and serve. Yield 4 servings Nutritional Value Per Serving Calories 605, Calories From Fat 370, Total Fat 42g, Saturated Fat 21g, Trans Fatty Acid 1g, Cholesterol 148mg, Total Carbohydrates 18g, Protein 37g, Omega 3 Fatty Acid 0.18g