Spanish-inspired fish recipe. We served this with grilled zucchini and some sauteed peppers topped with shredded Monterey Jack cheese and a fried egg.
2 6 oz grouper fillets
10 large shrimp
roasted garlic powder (Penzeys) (optional)
six cloves garlic, sliced
juice of half a lemon
2 splashes dry vermouth
Heat 1 tbsp oil in pan. Season grouper and shrimp with salt, pepper, smoked paprika and roasted garlic. Add grouper to pan and cook about 4 minutes. When it lifts easily, flip to other side and add shrimp and garlic to pan.
When grouper is about cooked through and shrimp are opaque, add vermouth, saffron and lemon juice. Allow sauce to reduce for a minute. Adjust seasoning if needed (I added a little more paprika) and serve.