FLORIDA GROUPER COCONUT FLORENTINE
2 tablespoons olive oil
4 6-ounce Florida grouper fillets
2 cloves Florida garlic, crushed
1 teaspoon fresh Florida ginger, peeled and grated
½ cup Florida red onion, diced and divided
1½ cups canned light coconut milk
2 tablespoons fresh Florida lime juice
½ cup fresh Florida cilantro, chopped
1 teaspoon soy sauce
1 splash hot pepper sauce
4 Florida plum tomatoes, diced
1 Florida red bell pepper, diced
1 Florida green bell pepper, diced
1 10-ounce bag Florida spinach, washed
In large sauté pan over medium-high heat, sauté fillets in 1 tablespoon of olive oil 2-3 minutes per side until browned. Remove fillets and set aside. Add garlic, ginger and 1⁄4 cup onion to pan; cook until tender. Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce. Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center. In a separate, large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1⁄4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets on a bed of the spinach mixture.
