Grouper Extravaganza

Courtesy of Jason Godwin, executive chef at Jerry's Food, Wine & Spirits in Wrightsville Beach: (910) 256-8847. The recipe appeared in "Seaboard to Sideboard," published in 1998 by the Junior League of Wilmington (available in bookstores at $21.95)

1/4 cup butter
3 tablespoons olive oil or extra-virgin olive oil
4 (6 to 8 ounces) skinned grouper fillets
salt and pepper to taste
flour
1 cup chardonnay
2 tablespoons julienned yellow onion
2 tablespoons chopped green onions
2 tablespoons chopped celery with leaves
1 tablespoon capers
1 cup whipping cream
juice of 2 lemons
1 cup cooked deluxe crab meat
16 large shrimp, cooked, peeled, deveined
chopped fresh parsley to taste (optional)
4 (1/8 inch thick) lemon slices

Heat the butter and olive oil in a skillet over medium heat until the butter melts. Season the fish with salt and pepper, Sprinkle lightly with flour. Add to the hot skillet. Fry until golden brown and the fish flakes easily. Remove to paper towels to drain. Drain the skillet and return to the heat. Add the wine, stirring to deglaze the skillet. Add the onion, green onions, celery and undrained capers. Cook for 1 minute, adding additional butter if necessary. Stir in the whipping cream and lemon juice. Return the fried fish to the skillet. Add the crab meat and shrimp. Cook until the shrimp turn pink; do not overcook. Adjust the seasonings. Sprinkle with parsley. Place 1 fish fillet and 4 shrimp on each serving plate. Spoon the sauce over the seafood. Arrange a slice of lemon on top.

Yield: 4 servings.

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