Grouper in Chablis-Mushroom Sauce

  • 1 filet grouper, about 1 pound
  • 2 tbsp. olive oil
  • 1 slice white onion, chopped fine
  • 4 large mushrooms, sliced
  • 1 ½ cups Chablis wine
  • 1 clove garlic, minced
  • ½ tsp. thyme
  • ½ tsp. marjoram
  • ½ tsp. white pepper, ground
  • 1 ½ cups chicken stock
  • Wondra flour
  • water

Heat black iron skillet to medium and add olive oil. Saute onions and mushrooms for about 10 minutes. Add only ½ cup of wine, garlic, spices and stir uncovered for 5 minutes. Add 1 cup of wine and cover, cooking for 10 minutes. Stir in Wondra flour slowly to thicken. Add more wine, or water, to obtain desired consistency. Remove sauce to sauce pan and set aside. Add the stock to the skillet and stir. Increase heat by one setting and bring stock to gentle boil.

Add fish and poach in stock for about 15 minutes or until fish flakes. Remove from heat and cover. Heat sauce in pan to medium high. Stir in 1 cup of the poaching stock. Bring to desired thickness with flour, water and wine. Put fish on serving plate. Smother with sauce and salt to taste.