Recipes from the Florida Keys VII

Here's another tasty recipe from our friends, John and Arlene Mirabella, at Castaway Restaurant. When you're visiting Marathon, be sure to stop by for dinner -- there's always something great on the menu and the Mirabellas always make you feel welcome.

Recipe for Pan-Fried Grouper topped with sautéed Hearts of Palm in a lemon-lime butter sauce.

Ingredients:
Grouper filets not too thick so it will cook well in a pan
Eggs
Lemon
Lime
Canned hearts of palm
Vegetable oil
White wine for cooking any brand will do

Take grouper filet and lay in flour on both sides and then dip in well beaten eggs until completely covered. Heat an iron skillet with about ¼" of oil in the bottom. It should be hot enough that when you drop a few crumbs of flour it sizzles. Add grouper filets to skillet and cook until golden brown. When you flip the grouper, add sliced hearts of palm to the pan and sautee until brown. Add thinly sliced lemons and limes to pan with 2-3 tablespoons of butter while sautéing the hearts of palm. The grouper should be finished about this time and can be removed to a plate. Pour the contents of the pan over the fish and take the sliced citrus fruit and arrange it over the fish for flavor and presentation.