Sauteed Grouper with Dill Cream Sauce

• 3 filets (1.5 lb) grouper (can substitute red snapper, Asian basa, halibut, etc.)
• 1/2 c finely diced onion
• 3 cloves garlic, minced
• 2 tbsp (1/4 stick) salted butter
• 1 c plus 1/4 c heavy cream
• 1 tsp flour
• pinch of sage
• pinch of marjoram
• pinch of pepper
• 1/2 c sherry (preferably cream sherry)
• 1 tsp dried dill weed

Thaw and leave fish filets out for around 20 minutes so they are room temperature when you are ready to saute. Otherwise they will stick to the pan. Pat them dry and add some salt, pepper, and 1/8 tsp dill to each filet.

Heat saute pan to medium heat. Melt butter. Add onion to pan and saute until almost tender. Then add minced garlic. Saute until onions are completely translucent.

Turn heat up to medium-high. If your pan seems dry, add a bit more butter. With a spatula, move all the onions and garlic (not all the butter) to one side of the pan, and put the filets down on the clean part of the pan. Spoon cooked onion and garlic over the filets in the pan. Add sage and marjoram, and saute 2-5 minutes per side, depending on the type of fish and the thickness of the filets. You only want to turn the filets once.

When the fish is done, remove the filets to a separate plate, and turn the heat down to medium again. Add the sherry and de-glaze the pan. Wait until the sherry reduces by half (2 minutes), and then add 1 cup of heavy cream and 1/2 tsp dill to pan.

Stir constantly. In a separate cup, mix remaining 1/4 cup cream with flour and stir until smooth, making a roux. Add the roux slowly to the cream sauce, stirring. When sauce starts to thicken (1 minute?), add salt to taste (it will need some), and then pour it over the filets. You're done. Don't forget to turn off the burner.

Asparagus and Shrimp

• 1/3 lb shrimp, peeled, deveined
• 2/3 lb asparagus
• 2 small tomatoes (optional)
• 4 cloves garlic
• 1.5 tbsp olive oil
• 1 tsp basil
• 2 tbsp salted butter

Wash the shrimp and leave it in a collander while you mince the garlic. Add shrimp, garlic, olive oil, and basil to a bowl and toss briefly, then leave in refrigerator to marinate briefly. Cut asparagus into pieces around 1 inch, 2 inches for the last piece with the leafy end. If you're using tomatoes, chop them into big chunky pieces.

Heat wok or saute pan to medium heat. Add butter. When butter has melted, add the shrimp and garlic mix, the asparagus, and the tomatoes. Stir occasionlly for about 5 minutes, then cover for about 3 minutes to let everything soak up all the flavors. Serve.