Grouper, one of the most popular seafood choices along the Gulf Coast, is known for its mild taste and firm meat. Chef Chris Infinger prepares it just right by pan-roasting it to perfection with slightly crispy outside and moist and flaky inside. He kicks the flavors up a notch by combining it with fresh clams from Cedar Key that are lightly stewed and served on a bed of potatoes and locally grown vegetables. With a garnish of sunflower shoots sourced from local grower PC Micro Greens, this dish is flavor-packed and will impress even the most discerning guests. Chef Chris recommends pairing it with a Whitehaven Sauvignon Blanc from New Zealand.
Created by Chef Chris Infinger, G. Foley’s Restaurant, 3212 W 23rd St, Panama City
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