Grouper Bianca

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By Chef Gus Silivos
1 serving
  1. 6 ounce grouper filet
  2. 2 ounces olive oil
  3. 1 cup flour for dredging
  4. 6-7 pieces quartered artichoke hearts
  5. 1/4 cup shitake mushrooms, slice
  6. 3-4 ounces Pinot Grigio
  7. 2 ounces butter
  8. 1/2 teaspoon fresh thyme leaves
  9. Salt and pepper to taste
  10. Thyme sprig for garnish


  1. In heated pan add olive oil.
  2. Season grouper with salt and pepper, dust with flour and place in pan.
  3. Cook 3-4 minutes until brown on each side. Remove and keep warm.
  4. Add mushrooms and sauté 1-2 minutes.
  5. Add fresh thyme leaves, toss.
  6. Add Pinot Grigio to deglaze pan.
  7. Add butter and artichokes and reduce to sauce-like consistency.
  8. Plate fish and top with sauce.
  9. Garnish with spria of thyme.

Recipe compliments of Skopelos Restaurant, Pensacola, Florida

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