Ingredients
4 6 oz grouper
salt and freshly ground pepper
3 T olive oil, divided
1/4 lb serrano ham, sliced into long, thin strips
1/2 onion, sliced
2 cloves garlic, thinly sliced
1/2 lb baby spinach, washed
1/4 lb Swiss chard, center rib removed and chopped
Sauce:
1 T minced shallots
1/4 c white wine
1/4 c chicken stock
1 T Key Lime Butter
1 tsp dried parsley
1/2 tsp dried oregano
1 lime, sliced in 1/8" thick rounds, for garnish
Preparation
Preheat oven to 400 Season the fish, and set aside. In a saute pan over medium high heat, warm 1 T olvie oil. Add fillets, and saute for 2 min on each side. remove from pan, and completely wrap each fillet with the ham. Place the wrapped fillets back into the pan, put the pan on the middle rack and cook 6-8 min until done. In a saute pan ove med high heat, warm 1 T oil. Add onion and garlic and cook 2 min. Add the greens, and toss, cooking 2 min. Season. Remove fish from oven and place on warm plate. Make sauce: In a saute pan ove high heat, warm remaining oil, add shallots. Cook 1 min. Add wine, and cook 2 min. Add stock, and cook 1 min. Remove pan from heat, and whisk in buter and herbs. to serve, place greens in middle of a warmed plate, add fillet in center of greens, spoon sauce over fillets and garnish with limes
