The Quay's Grouper Florentine

• 2 each grouper fillets
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons butter, unsalted
• 4 tablespoons flour, all-purpose
• 2 cups milk
• 3/4 cup swiss cheese grated
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1 tablespoon ghee (clarified butter)
• 2 teaspoons shallots chopped
• 4 ounces spinach
• 1/4 teaspoon pernod
• 1/4 cup swiss cheese grated

1. Dust the fish filets with flour.
2. Saute fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent.
3. Add the spinach and cook until wilted, about 1 minute.
4. Add the Pernod and the cheese sauce.
5. Simmer over medium low heat for 2 minutes.
6. Top the fish with the sauce.
7. Sprinkle with Swiss cheese.
8. Place under broiler until bubbly and golden brown and serve immediately.

grouper, ghee, butter, flour, milk, swiss cheese, parmesan, white pepper, salt, ghee, shallots, spinach, pernod, swiss cheese

Taken from recipeland.com/recipe/v/the-quays-grouper-florentine-47431 (may not work)