Tony's Table: Becco Fresh Grouper Fillet

CBS 2's Tony Tantillo shows you a delicious way to prepare fresh Grouper.

BECCO FRESH GROUPER FILLET

Servings: 4

4 six-ounce grouper fillets
5 Yukon Gold potatoes
16 pieces of asparagus
4 tablespoons of olive oil
3 teaspoon of sweet butter
1 tablespoon of fresh lemon juice
4 ounces of white wine

Boil the potatoes whole & skim end all. Cool, peel skin & break into smaller pieces. Sauté potatoes in olive oil & butter until brown. Pan sear grouper fillet. Bake in the over for 3 – 4 minutes. Clean & steam the asparagus. Cook white wine with lemon & reduce to ½. Add 2 tablespoons of butter & stir.