IN THE KITCHEN WITH: Chris and Ethna Lynch of Lynches Pub and Grub

Sautéed grouper with mushrooms and cabbage
Sisters Chris and Ethna Lynch of Lynches Pub and Grub will be celebrating their 25th anniversary as a restaurant the week of January 14. In honor of this milestone, they invited us into their kitchen to show us how to prepare sautéed grouper with mushrooms and cabbage. They most often prepare grouper as the catch of the day, and this is one of their favorite ways to serve it.

Ingredients:
4 (8) oz fresh grouper filets
4 tablespoons extra-virgin olive oil
4 teaspoons minced garlic
12 mushrooms sliced
kosher salt and freshly ground black pepper
½ cup dry white wine
1 head cooked cabbage
juice of one lemon
¼ cup finely chopped parsley leaves

Directions:
1) Boil the cabbage in stock and set aside
2) Meanwhile, in a large skillet, sauté grouper filets in garlic and olive oil
3) Sauté sliced mushrooms and chopped cabbage in garlic and olive oil
4) Arrange cabbage and mushroom mixture on plate and place grouper filet on top
5) Deglaze the fish pan with white wine and lemon juice and pour over grouper
Serve with a fresh baked baguette