Grouper Over Grits Florentine - from Chef Henry's Louisiana Grill
INGREDIENTS
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FOR THE GROUPER:
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 teaspoon Tony Chachere's Creole Seasoning or other creole seasoning
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2 pounds grouper (1-inch thick), cut into 6 pieces
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2 tablespoons olive oil, plus additional to coat
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1 lemon, cut into 6 wedges, for garnish
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6 sprigs fresh thyme, for garnish
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FOR THE GRITS:
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1 tablespoon olive oil
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1 tablespoon yellow onion, finely diced
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1 tablespoon sweet red pepper, finely diced
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1 teaspoon fresh garlic, minced
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2 cups whole milk
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1 cup heavy cream
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1 to 2 teaspoons Tabasco (depending on preference for heat)
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1 teaspoon Tony Chachere's More Spice Seasoning or other hot creole seasoning
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1 teaspoon salt
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1 teaspoon black pepper
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3/4 cup quick grits
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1 cup shredded Parmesan cheese
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FOR THE FLORENTINE SAUCE:
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1 tablespoon olive oil
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1 shallot, finely diced
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1 sprig fresh thyme
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1/2 cup white wine
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3/4 cup heavy cream
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3/4 cup half-and-half
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1 teaspoon granulated garlic
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1 teaspoon granulated onion
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1 teaspoon Tony Chachere's Seasoning or other creole seasoning
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1/8 teaspoon cayenne pepper
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1 (10-ounce) bag fresh spinach, thick stems removed and coarsely chopped
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