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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grouper in Parchment Recipe

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This recipe for Grouper in Parchment is from Mimi's Bearly Believable Bites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 4 oz. pieces of grouper
Bag of flat leaf spinach, fresh & cleaned
1 c. sherry butter (see below)
Bag of Pepperidge Farms herb stuffing mix
Parchment paper

Sherry Butter:
1 stick butter
1 T. capers, drained
1 heaping T. Shallots, chopped
1/2 tsp. lemon juice
Sherry wine to taste
fresh parsley
Directions:
Directions:
Sherry butter: Melt butter and then add the rest of the ingredients.
Cut 4 pieces of parchment paper big enough to wrap up each piece of fish.Place a generous handful of spinach on each piece of parchment. Roll each piece of grouper in the stuffing mix then place on top of spinach. Place another handful of spinach on top of the grouper. Spoon 2-3 tablespoons of sherry butter on top. Fold the parchment paper so that it is secure. Place on a cookie sheet and bake at 400º for 15-20 minutes.
Personal Notes:
Personal Notes:
Sometimes I put a big spoonful of jumbo lump crab meat on top of spinach.

 

 

 

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