TRIGGER FISH FLORENTINE

Hemingways_Triggerfish_BIG

 

HEMINGWAY’S ISLAND GRILL
JOHN SMITH
 

1 trigger fish filet (8 oz.)
2 Tbsp. olive oil
1 cup heavy cream
2 Tbsp. unsalted butter
3 Tbsp. white wine
½ cup grated parmesan cheese
3 cups fresh spinach
5 artichokes (1/4 hearts)
10 oz. smashed potatoes (optional)
Salt, pepper and garlic to taste
Feta cheese (optional)

Add olive oil to hot sauté pan or grill. Cook triggerfish filet on one side, then turn. Drizzle wine over filet and continue to cook until desired doneness. In another sauté pan, add butter cheese and cream and cook until slightly thickened. Add spinach, garlic, and artichoke hearts and cook until spinach wilts and ingredients are heated through. Add salt and pepper to taste. To serve, place a bed of smashed potatoes onto plate. Top with fish filet, spinach/artichoke mixture and sprinkle of feta cheese.