1/2 pound grouper cheeks per serving
2 baby leeks or 1 small leek per serving
1 teaspoon butter per serving
1 teaspoon olive oil per serving
1 Tablespoon brandy per serving (optional)
1 orange cut into wedges
Melt butter with olive oil in large heavy skillet. Add sliced leeks, stir to coat with melted butter and
oil. Push them together into a compact, one–level pile and let cook on low for 20-30 minutes—stir
once if you feel you must. After 20 minutes stir and if they are browned and soft, stir again to scatter
all over the pan and add the grouper cheeks. Don’t leave the stove for anything at this point.
The minute the fish turns opaque, flip it over. Continue vigilant checking and flipping until all
pieces are done. Add the brandy and let bubble for a minute. Serve immediately with orange
wedges—the orange juice brings out the sweetness of the leeks, making everything more delicious!
Variation—use 2 inch chucks of a firm-flesh fish, such as grouper, or fresh scallops in season.
Copyright © 2008 Stefanie Samara Hamblen