Grouper Hemingway from the Village Tavern at The Summit - WVTM-TV Birmingham, AL

Grouper Hemingway from the Village Tavern at The Summit

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Chef Mary Grace Howard shares her recipe for Grouper Hemingway including the trick to making the perfect butter sauce.


Grouper Hemingway

Village Tavern

Serves 1


  • 2 Tablespoons Light Olive Oil
  • 7 oz. wt. Grouper, filet
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Ground Black Pepper
  • ½ Cup White Wine
  • 1 Tablespoon Capers
  • ¼ Cup Tomatoes, diced ½ inch
  • 1 Stick Butter, unsalted, cubed 1 inch
  • ½ Each Lemon
  • 8 oz. wt. Angel Hair Pasta, pre-cooked just before cooking the fish
  • 1 Tablespoon Parmesan, shredded
  • ¼ teaspoon Parsley, fresh, chopped


  1. Pre-heat sauté pan with oil. Season Grouper with Kosher salt and ground black pepper. Carefully place filet on the sauté pan.
  2. Sear for 1 minute. Flip the fish and continue to cook until medium-well.
  3. Remove fish from pan and keep warm. Add white wine, capers and tomatoes, reduce white wine by half.
  4. Add butter and squeeze ½ lemon to sauté pan and mix until melted.
  5. Place pre-cooked angel hair pasta in the center of a serving bowl. Place seared fish on top of the pasta. Pour sauce over fish and pasta.
  6. Garnish with Parmesan cheese and freshly chopped parsley.
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