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  Grouper in Gar-leek Wine Sauce



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2 Tablespoons olive oil
2 cups chopped gar-leek, white and some green
1 cup sliced shiitake mushrooms
1 pound grouper cheeks or grouper cut into chunks
1 cup white wine
1 cup seafood or veggie broth
1 pinch saffron (optional but so worth it)
2 cups chopped or torn spinach
2 Tablespoons cornstarch
1/4 cup water
Salt and pepper to taste
2 Tablespoons unsalted cold butter

In a large skillet, heat oil over medium heat and stir in gar-leeks.
Sauté, stirring occasionally, until wilted.
Add mushrooms and stir to coat with oil. Sauté 3-4 minutes.
Push veggies to sides of the pan and add the grouper cheeks all in one layer.
Cook 3 minutes on one side, turn and cook 3 minutes more.
Stir veggies into fish. Add wine, broth and saffron and bring to a simmer.
Cook covered for 5 minutes if using chunks of grouper. Stir in spinach and simmer until wilted.
Mix cornstarch with water to form a slurry. Add to pan, stir and return to strong simmer.
Cook for 2-3 minutes until thickened. Remove from heat. Taste and adjust seasoning.
Cut butter into 4 pieces and swirl or stir, one at a time, into sauce until butter is completely dissolved before adding the next.
Serve immediately.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen