THE QUAY'S GROUPER FLORENTINE

      Title: THE QUAY'S GROUPER FLORENTINE
  Categories: Miamiherald, Fish, Restaurant
       Yield: 2 Servings
  
       2    Fresh grouper filet (7oz ea)
            Flour
       1 tb Clarified butter
 
 MMMMM------------------------CHEESE SAUCE-----------------------------
       2 tb Unsalted butter
       4 tb Flour
       2 c  Hot milk
     3/4 c  Grated Swiss cheese
       4 tb Grated Parmesan cheese
     1/4 ts Fine-ground white pepper
     1/2 ts Salt
 
 MMMMM-------------------------TO FINISH------------------------------
       1 tb Clarified butter
       2 ts Chopped shallots
       4 oz Cleaned spinach (1c)
     1/4 ts Pernod or anise flavoring
     1/4 c  Grated Swiss cheese
  
   Dust the fish filets with flour.  Saute fish over medium heat in 1
   tablespoon clarified butter in an
   
   until shallots are transparent.  Add the spinach and cook until
   wilted, about 1 minute.  Add the Pernod and the cheese sauce. Simmer
   over medium low heat for 2 minutes. Top the fish with the sauce.
   Sprinkle with Swiss cheese.  Place under broiler until bubbly and
   golden brown and serve immediately.
   
   Nutritional info per serving: 776 cal; 63g format: 8/10/96, Lisa
   Crawford
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