Grouper with Horseradish Sauce

Recipe

Grouper with Horseradish Sauce

• 1 1/2 pounds grouper fillets, cut into 1 1/2-inch chunks
• 2/3 cup olive oil
• 1/2 cup white vinegar
• 1 1/2 teaspoons chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped rehydrated dried red tomatoes
• 2 tablespoons chopped sweet pickles
• Seafood alternatives: shark, tilefish

Place grouper on the rack of a lightly-oiled broiler pan. Broil 4 to 6 inches from source of heat for 4 to 5 minutes or until opaque. Remove and arrange in a 1 1/2-quart rectangular glass baking dish. Combine oil, vinegar, dill, salt, paprika and cayenne pepper in a jar with a lid and shake until mixture is thoroughly blended. Add tomatoes and pickles, stir. Pour over cooked fish and marinate in refrigerator for 2 hours. Remove fish from marinade and serve with Horseradish Sauce as an appetizer or entrée.

Wine Pairing: Turning Leaf Chardonnay