4 six-ounce grouper fillets
5 Yukon Gold potatoes
16 pieces of asparagus
4 tablespoons of Tantillo California Extra Virgin Olive Oil
3 teaspoon of sweet butter
1 tablespoon of Tantillo lemon juice
4 ounces of white wine
1
Boil the potatoes whole & skim end all. Cool, peel skin & break into smaller pieces.
2
Sauté potatoes inTantillo California Extra Virgin Olive Oil & butter until brown.
3
Pan sear grouper fillet. Bake in the over for 3 – 4 minutes.
4
Clean & steam the asparagus.
5
Cook white wine with Tantillo lemon juice & reduce to 1/2.
6
Add 2 tablespoons of butter & stir.
Ingredients
4 six-ounce grouper fillets
5 Yukon Gold potatoes
16 pieces of asparagus
4 tablespoons of Tantillo California Extra Virgin Olive Oil
3 teaspoon of sweet butter
1 tablespoon of Tantillo lemon juice
4 ounces of white wine
Directions
1
Boil the potatoes whole & skim end all. Cool, peel skin & break into smaller pieces.
2
Sauté potatoes inTantillo California Extra Virgin Olive Oil & butter until brown.
3
Pan sear grouper fillet. Bake in the over for 3 – 4 minutes.
4
Clean & steam the asparagus.
5
Cook white wine with Tantillo lemon juice & reduce to 1/2.
6
Add 2 tablespoons of butter & stir.
