SAUTÉED GROUPER OVER ESCAROLE, SAUSAGE AND BEANS

Fry or grill a few links of Hot Italian Sausage until completely done, slice in ¼ pieces and set aside. Take a large stock pot that will hold two whole heads of fresh Escarole and put in Olive Oil, garlic, Salt, Pepper and some dried Italian season. Be sure to wash Escarole thoroughly before putting in the stock pot. Fry the garlic and seasoning for a minute or so then add the Escarole and mix often to get the Olive oil and seasonings mixed into the contents. Cover and let simmer for 15-20 minutes or until the Escarole softens and cooks down. Add the Sausage and one can of white beans using all of the juice from the beans and mix. Cover again, and simmer on low heat for 10-15 minutes.

Mix equal amounts of flour and corn meal in a plate, then add ¼ teaspoon of salt and black pepper. Take Grouper filets and place into the mixture and coat generously on both sides. Get a large sauté pan and melt two sticks of separated butter on medium to high heat. When butter is hot, add ¼ cup of clam juice and ¼ cup of white wine and bring to a boil. Add the Grouper filets and sauté for 3-4 minutes on each side or until golden brown. Take the escarole, sausage and beans and place on a plate. Put the Grouper filets over the top. Sprinkle some shredded Parmesan cheese and crushed red pepper over the top and serve.