Recipes for Guys Who Don’t Cook So Good
By The Spoiled Spouse
Like many men of a certain age, I grew up in a home where Mom cooked a majority of the meals and those cooked by Dad involved a great deal of red meat, charcoal briquettes, and flammable liquid. I inherited the cooking gene from my father. I refined it somewhat during college by including large doses of ground beef and Ramen noodles.
Fast forward thirty years, and I find myself married to a wonderful cook who, unfortunately, must work several evenings during the week. She and I no longer appreciate the fine culinary qualities associated with the barbecue and Ramen diet. In an effort to avoid starvation and bad blood work, I began to look for recipes that matched my love’s skill but generally allowed me the freedom to observe my favorite sporting events during preparation. So, I will periodically present a recipe which has quality that far exceeds the effort that went into the preparation. Please enjoy!
Grouper is a meaty, white fish found off the gulf coast of Florida. Any other fish with similar texture can be substituted.
- 1 lb. grouper fillets
- 4 tbsp. butter
- ½ cup flour
- Pinch of salt
- Pinch ground pepper
- 4 tbsp. olive oil
- ½ cup dry white wine
- 2 tbsp. lemon juice
- ¼ cup capers
- 1 tbsp. fresh chopped parsley
Cut grouper into 4 small pieces. Mix salt and pepper with flour. Dredge fillets in flour until coated.
Heat olive oil and 2 tbsp. butter in medium high heat. Brown fillets on each side. 4-5 minutes per side. Place grouper on warm dish.
Add wine, capers, lemon juice, and remaining butter in the pan. Stir with spoon to scoop up the small pieces of browned coating.
Neatly arrange filets on plates and cover with sauce and parsley.
Serve with white rice and your favorite green vegetable.
Pour the remaining wine in your best crystal and enjoy with your appreciative partner!
Editor’s Note: Once or twice per month Spoiled Spouse will share a recipe with us. I’m hoping the next recipe is a gumbo.
Here is a new favorite cookbook: