Name: The Quay's Grouper Florentine
Ingredients: 2 Fresh grouper filet (7oz ea); Flour; 1 tb Clarified butter; 2 tb Unsalted butter; 4 tb Flour; 2 c Hot milk; 3/4 c Grated Swiss cheese; 4 tb Grated Parmesan cheese; 1/4 ts Fine-ground white pepper; 1/2 ts Salt; 1 tb Clarified butter; 2 ts Chopped shallots; 4 oz Cleaned spinach (1c); 1/4 ts Pernod or anise flavoring; 1/4 c Grated Swiss cheese

Faithfulness, then, is not a matter of success or failure from the standpoint of results. If there is faithfulness, failure does not bring blame nor should it lead to a sense of guilt! Where there is faithfulness to discharge one duties regardless of the results there is success in God’s sight. This points us to the true issue in our responsibility which is limited. We are to be faithful to the gifts, abilities, and opportunities God gives us and leave the results to Him.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Swiss	Miamiherald, Fish, Restaurant	2	Servings

INGREDIENTS

2		Fresh grouper filet (7oz ea)
		Flour
1	tb	Clarified butter
2	tb	Unsalted butter
4	tb	Flour
2	c	Hot milk
3/4	c	Grated Swiss cheese
4	tb	Grated Parmesan cheese
1/4	ts	Fine-ground white pepper
1/2	ts	Salt
1	tb	Clarified butter
2	ts	Chopped shallots
4	oz	Cleaned spinach (1c)
1/4	ts	Pernod or anise flavoring
1/4	c	Grated Swiss cheese

INSTRUCTIONS

CHEESE SAUCE
TO FINISH
Dust the fish filets with flour.  Saute fish over
medium heat in 1 tablespoon clarified butter in an
until shallots are transparent.  Add the spinach and
cook until wilted, about 1 minute.  Add the Pernod and
the cheese sauce.  Simmer over medium low heat for 2
minutes.  Top the fish with the sauce.  Sprinkle with
Swiss cheese.  Place under broiler until bubbly and
golden brown and serve immediately.
Nutritional info per serving: 776 cal; 63g
format: 8/10/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #217
Date: 11 Aug 96 21:08:50 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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