I copied this down while watching (don't laugh) Tony Danza make it on a TV show several years ago. Finally got around to making it last week. DH loved it so much he said I should share it. We had it with rice and I think he'd like anything I served with rice! Me, I'm not that crazy about rice. Anyway, here's the recipe and it was good. The method of cooking the grouper...searing, then oven baking really worked well. The grouper was delicious.
I used the really small canned artichoke hearts, actually bottled that came from BJ's warehouse club and skipped the fresh tomato at the end. I think some fresh herbs would be nice, any suggestions?
Fish with Artichokes, Mushrooms and Leeks
4 T olive oil
4 8 oz fish filets (I used grouper that were cut from a larger filet, about an inch thick.)
salt and pepper to taste.
2 pkg. frozen artichoke hearts, thawed and cut in large pieces
4 oz shitake mushrooms, sliced
2 leeks, white parts only, thinly sliced
4 cloves garlic, thickly sliced
4 T shallots, chopped
1/4 tsp crushed red pepper
3/4 C white wine (I used Chardonnay)
3/4 C chicken broth
3 T parsley, chopped and divided
3 Roma tomatoes, peeled and chopped (optional),
Salt and pepper fish. Heat oil in sauté pan, very hot, and sear fish 2
minutes per side until brown. Remove to a dish.
In same sauté pan on medium-high heat add artichokes and next 4 ingredients (mushrooms, leeks,
garlic and shallots) and a little parsley, some more salt and pepper. Sauté 8-10 minutes until richly
browned. Deglaze with 3/4 C wine. Reduce on high and add chicken broth, boil for 2-3
minutes, until reduced to consistency desired.
Put vegetables in baking dish
and put fish on top. Bake 8-10 minutes, until done, at 450°. Top with remaining
parsley, red pepper and chopped tomatoes, if desired.
I used the really small canned artichoke hearts, actually bottled that came from BJ's warehouse club and skipped the fresh tomato at the end. I think some fresh herbs would be nice, any suggestions?
Fish with Artichokes, Mushrooms and Leeks
4 T olive oil
4 8 oz fish filets (I used grouper that were cut from a larger filet, about an inch thick.)
salt and pepper to taste.
2 pkg. frozen artichoke hearts, thawed and cut in large pieces
4 oz shitake mushrooms, sliced
2 leeks, white parts only, thinly sliced
4 cloves garlic, thickly sliced
4 T shallots, chopped
1/4 tsp crushed red pepper
3/4 C white wine (I used Chardonnay)
3/4 C chicken broth
3 T parsley, chopped and divided
3 Roma tomatoes, peeled and chopped (optional),
Salt and pepper fish. Heat oil in sauté pan, very hot, and sear fish 2
minutes per side until brown. Remove to a dish.
In same sauté pan on medium-high heat add artichokes and next 4 ingredients (mushrooms, leeks,
garlic and shallots) and a little parsley, some more salt and pepper. Sauté 8-10 minutes until richly
browned. Deglaze with 3/4 C wine. Reduce on high and add chicken broth, boil for 2-3
minutes, until reduced to consistency desired.
Put vegetables in baking dish
and put fish on top. Bake 8-10 minutes, until done, at 450°. Top with remaining
parsley, red pepper and chopped tomatoes, if desired.