Florida Grouper Coconut Florentine

 

Ingredients
2	tablespoons olive oil
4	6-ounce Florida grouper fillets
2	cloves Florida garlic, crushed
1	teaspoon fresh Florida ginger, peeled and grated
1/2	cup Florida red onion, diced and divided
1 1/2	cups canned light coconut milk
2	tablespoon fresh Florida lime juice
1/2	cup fresh Florida cilantro, chopped
1	teaspoon soy sauce
1	splash hot pepper sauce
4	Florida plum tomatoes, diced
1	Florida red bell pepper, diced
1	Florida green bell pepper, diced
1	10-ounce bag Florida spinach, washed

Preparation
In large sauté pan over medium-high heat, sauté fillets in 1 tablespoon olive oil 2-3 minutes per side until browned. Remove fillets and 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 separate large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets on a bed of spinach mixture.

Yield
4 servings

Nutritional Value Per Serving
Calories 465, Calories From Fat 220, Total Fat 25g, Saturated Fat 18g, Trans Fatty Acid 0g, Cholesterol 80mg, Total Carbohydrates 16g, Protein 49g, Omega 3 Fatty Acid 0.12g

 

 

Recipe and photo courtesy of Florida Department of Agriculture and Consumer Services, Bureau of Seafood www.fl-seafood.com