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The quay's grouper florentine

Yield: 2 Servings

Ingredients:

• 2 Fresh grouper filet (7oz ea) Flour
• 1 tb Clarified butter MMMMM------------------------CHEESE SAUCE-----------------------------
• 2 tb Unsalted butter
• 4 tb Flour
• 2 c Hot milk
• 3/4 c Grated Swiss cheese
• 4 tb Grated Parmesan cheese
• 1/4 ts Fine-ground white pepper
• 1/2 ts Salt MMMMM-------------------------TO FINISH------------------------------
• 1 tb Clarified butter
• 2 ts Chopped shallots
• 4 oz Cleaned spinach (1c)
• 1/4 ts Pernod or anise flavoring
• 1/4 c Grated Swiss cheese

Instructions:

Dust the fish filets with flour. Saute fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent. Add the spinach and cook until wilted about 1 minute. Add the Pernod and the cheese sauce. Simmer over medium low heat for 2 minutes. Top the fish with the sauce. Sprinkle with Swiss cheese. Place under broiler until bubbly and golden brown and serve immediately. Nutritional info per serving: 776 cal; 63g format: 8/10/96 Lisa Crawford

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