Grouper Dijon Recipe

Prepare the Wild Rice Pilaf

In a medium saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent. Stir in wild rice and vegetable broth. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until rice is tender. Season with salt and pepper to taste.

Prepare the Spinach

While the rice is cooking, bring a pot of water to a boil. Add fresh spinach and blanch for 2-3 minutes until wilted. Drain and set aside.

Cook the Grouper

Season the grouper fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1 minute. Add the grouper fillets and cook for 4-5 minutes on each side or until golden brown and cooked through.

Prepare the Dijon-Caper Sauce

In the same skillet with the cooked grouper, lower the heat and stir in Dijon mustard and capers. Cook for an additional 2 minutes, allowing the flavors to meld.

Serve

Plate the grouper fillets, spoon the Dijon-caper sauce over the top, and serve with steamed spinach and wild rice pilaf on the side.