The City Magazine Since 1975

Roasted Grouper with Wilted Spinach

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  • Olive oil for the pan plus 1 tsp.
  • 12 (6 1/2-oz.) grouper fillets
  • Kosher salt
  • Freshly ground pepper
  • 1 (10-oz. bag) fresh spinach
  • Preheat an oven to 400ºF.

Hollandaise Sauce with Saffron

  • 6 egg yolks
  • 1 cup melted butter
  • 1/4 cup fresh lemon juice
  • Pinch cayenne pepper
  • Generous pinch saffron

    With olive oil, thinly coat a sauté pan large enough to hold five to six fillets at a time. Sear the grouper fillets over medium-high heat for three to four minutes on each side. Place them on a greased baking sheet with sides and sprinkle them with salt and pepper. When all are seared, place a sheet of foil on top of the fillets, but don’t seal. Roast the fillets in the oven for 10 to 15 minutes.
    While the fillets are roasting, put the teaspoon of olive oil and a pinch of kosher salt into a sauté pan and heat. Add the spinach and toss over medium-high heat until just wilted. Place the spinach on a platter. Place the grouper fillets on the spinach and nap them with the hollandaise sauce.

    Hollandaise Sauce with Saffron
    Set up a double boiler using a medium saucepan filled with hot, but not boiling, water and a stainless steel bowl with a shallow rise and wide opening. Place the yolks in the bowl, keeping the whisk moving. Beat the yolks until they begin to thicken and turn pale in color. Pour in the butter in a slow stream and continue to beat until the mixture thickens further. Take the bowl off of the heat and whisk in the lemon juice, cayenne pepper, and saffron.