Broussards_fish_BIG

 

BROUSSARD’S BAYOU GRILL
MIKE DROOGSMA & ZACH SPRAGGON

 

1 Tbsp. olive oil
1 cup crushed tomatoes
2 oz. diced tomatoes
4-6 oysters
7 cloves garlic
1 small bell pepper, diced
4 oz. spinach
2 Tbsp. white wine
8 oz. grouper
1 cup flour
1 tsp. Cajun Specialty Meats seasoning

Pre-heat oven to 350 degrees. Heat oil in a sauté pan over medium gas heat. Season grouper with seasoning. Dust in flour, shake off excess. Cook until golden brown on both sides. Place on a sheet pan in and cook until internal temperature is 135 degrees. In the same sauté pan, sweat shallots, garlic, and bell peppers. Deglaze with wine and crushed tomatoes. Bring up to heat. Add oysters and spinach. Cook until spinach is wilted.