Bacon-Tomato Grouper
Spinach and Gouda Grits
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 slices center cut bacon, chopped
- 6 (6-oz) grouper fillets
- ½ tsp salt
- ½ tsp pepper
- 3 tomatoes, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ¾ cup heavy cream
- ½ cup chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Sprinkle fish with salt and pepper; cook fish in hot drippings over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Meanwhile, cook tomatoes and garlic in hot oil in a large skillet over medium-high heat 6 minutes. Add cream; cook 3 minutes or until thickened. Serve sauce with fish; sprinkle with parsley.
Side Dish Ingredients
- 1 (32-oz) carton low-sodium chicken broth
- 1⅓ cups quick-cooking grits
- 6 oz Gouda cheese, cubed
- 1 (5-oz) pkg spinach
- 2 Tbsp butter
Side Dish Instructions
- Bring broth to a simmer in a saucepan over medium heat. Slowly whisk in grits. Cover and cook, stirring often, 15 minutes or until done.
- Add cheese, spinach, and butter; stir until cheese melts and spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
382
|
274
|
656
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 10 | 7 | 17 |
| Protein (g) | 37 | 12 | 49 |
| Carb (g) | 4 | 30 | 34 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 425 | 324 | 749 |
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