Grouper Oreganato

posted by jeanndan 04-23-99 6:37 PM

Grouper Oreganato
courtesy La Trattoria Venezia, Key West

2 (8-oz.) grouper fillets (skinless and boneless)
4 oz. fresh oregano
2 oz. Italian parsley
1 small finely chopped shallot
1/2 cup dry white wine
1 tbsp. tomato paste
1/4 cup heavy cream
juice of 1 lemon
1/2 cup whole butter, softened
salt and pepper to taste

Finely chop parsley and oregano and mix together well. Drizzle olive oil over 2 fillets. Firmly press one side of filet into herb mixture.

Heat a non-stick skillet with a tablespoon of olive oil. When hot set the two fish, herb side down, into skillet. Cook on medium high heat until side down is golden brown. Turn fish over, add shallots and reduce heat to medium. Add wine and let reduce by 1/4 . Add heavy cream, tomato paste, and lemon juice. Let ingredients reduce to 1/2 . Check fish for doneness--flaky at center and tender. Remove fillets and place herb side up.

Turn heat up to medium high. Whip in softened whole butter, then salt and pepper to taste. When thick remove from heat and pour over fillets at center. Garnish with lemon wedge and parsley.

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