Ingredients provided by Messineo’s Gourmet Market
1 lb grouper
exotic peppercorn blend
2 TB Dijon mustard
2 TB sour cream
1 TB olive oil
1 large Swiss chard
4 packages of dried oyster mushrooms .5 oz
2 TB butter
splash of chardonnay
1/4 lb prosciutto
Preheat oven to 425 degrees F. In a gratin dish, place the grouper filets. Generously dust with sea salt and exotic peppercorn blend. Mix the Dijon and sour cream in a bowl. Brush over the fish. Bake for 15-20 minutes or until the fish flakes with a fork. Remove from the oven and let cool for five minutes.
While the fish is baking, re-hydrate the mushrooms according to package directions. Drain and add to medium-high frying pan with a TB of butter. When they are hot, add a splash of chardonnay and reduce until evaporated. Saute the chard in the olive oil over medium high heat. Add a pinch of salt and pepper. Remove from heat when wilted. Keep warm.
Cut filets into 4 oz portions (about a half filet) and wrap with prosciutto. Place chard on a plate and put the wrapped filet on top. Surround with the oyster mushrooms.