WSVN — One of Fort Lauderdale’s premiere waterfront restaurants is serving a dish it hopes you’ll fall for hook, line and sinker. Fresh fish is on the menu, as we grab a Bite with Belkys.

The Chef: Doug Riess

The Restaurant: The Boatyard Restaurant in Ft. Lauderdale
The Dish: Grouper PIccata

4 each grouper filets (7oz each)
-Flour for dredging
-1/4 cup clarified butter (can substitute olive oil)
For the spinach
-1/4 cup olive oil
-2 tablespoons chopped shallots
-2 teaspoons chopped garlic
-2 lbs cleaned spinach
-Salt and pepper to taste
For the Sauce
-2 tablespoons chopped shallot
-1/2 cup white wine
– ¼ cup fresh squeezed lemon juice
-8 tablespoons cubed butter (unsalted)
-3 teaspoons capers (rinsed)
-Salt and pepper
12 each caper berries
For the cured tomatoes
-20 each red grape tomatoes
-1 cup of olive oil
-2 cloves of garlic
-2 large basil leaves

Method of Preparation:
-Place the grape tomatoes, olive oil, garlic and basil in a small pot.  The oil should cover the tomatoes. Cover with foil and place in a 250 degree oven for 2 to 2 1/2 hours.
The tomatoes should be soft but not splitting open. Remove from the oven and let cool in the oil.  (This can be done in advance.)

– For the Grouper, season with salt and pepper.  Dredge in flour, shaking off the excess. Heat the clarified butter or oil.
When it’s hot but not smoking place the
grouper in the pan and brown. Carefully turn it over and finish in the oven at 350 degrees for about 8 minutes.  When it’s done remove and keep warm.

– For the spinach, heat ¼ cup of olive oil in a pan. Add chopped shallots and chopped garlic. Cook until they are softened and fragrant but not browned.  Add the spinach and season with salt and pepper.  Cook until slightly wilted and keep warm.

– To make the butter sauce, add the chopped shallots to a pan and cook until softened but not browned. Deglaze with white wine and lemon juice. With a wooden spoon scrape up any browned bits from the pan. Reduce by half and remove from the heat.

– Add in cold butter, constantly whisking the butter. As the butter melts the sauce should thicken. Season with salt and pepper and set aside.

To Plate:
Plate the spinach first, then the grouper. Pour on the butter sauce and garnish with capers, caper berries and the cured tomatoes.

Serving Suggestion:  Chardonnay

Serves:  4

Boatyard Restaurant
1555 SE 17th Street
Fort Lauderdale, FL 33316
(954) 525-7400

Join our Newsletter for the latest news right to your inbox