Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish.
I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken.
This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂
I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata!
4 6-ounce grouper fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter divided
1 tablespoon olive oil
1/2 cup fresh lemon juice
2 garlic cloves, chopped
1/2 cup white wine
1 cup chicken broth
2 tablespoons capers
2 tablespoons chopped parsley
Sprinkle grouper fillets with salt and pepper.
Dredge fillets on all sides in flour.
Melt 2 tablespoons butter and olive oil in a large skillet.
Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.
Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine.
Cook for 2 minutes or until slightly thickened.
Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time.
Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.
Serve sauce over fish.
I served mine with a side of angel hair pasta and baby broccoli.
Spaghetti squash is such a fun, underrated vegetable!
Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.
Squash has little to no taste so it’s amazing the different flavor combinations you can come up with! I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is. Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!
Creating the “noodles” from this squash is so incredibly easy. All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!
The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil but you can skip it, if you are not a truffle fan.
Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats. Top with cheese, broil in the oven and enjoy!
This recipe pairs beautifully with Scout & Cellar Chardonnay!
Spaghetti Squash Ingredients
1 medium Spaghetti squash
2 tablespoons EVOO
1 ½ teaspoon Italian Seasoning
Salt & Pepper
4 Italian chicken sausage, removed from casings
Head of Broccoli, chopped
3 cloves Garlic, chopped
1 large shallot, chopped
3 tablespoons of White wine
Cream Sauce Ingredients
3 tablespoons butter
4 tablespoons flour
1 cup White Wine
3 ounces truffle oil (black or white), optional
2 cups heavy cream
8 oz. mozzarella cheese, shredded
4 oz. shredded parmesan cheese
Salt and Pepper
Spaghetti Squash Instructions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves.
While the squash is roasting, prepare the stuffing.
In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan.
Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil.
Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes.
Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes.
Once the squash is done, scoop the strands into the skillet with the broccoli mixture.
Add the cooked sausage to the skillet and stir to combine.
Cream Sauce Instructions
Add butter to a sauce pot. Turn the heat on medium.
Once the butter has melted, add 4 tablespoons of flour, whisk until combined.
Pour heavy creamy, wine and truffle oil into the pot, whisk to combine.
Once the mixture is hot, slowly whisk in the cheeses.
Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally.
Season to taste with salt and pepper and reduce the heat to low.
Drizzle cream sauce into the bottom of the squash halves.
Divide sausage and broccoli mixture among the halves.
Drizzle Cream sauce over top.
Sprinkle it with mozzarella cheese and parmesan cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes.
Serve hot with a glass of Scout & Cellar Chardonnay!
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