Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work.

3/4 lb grouper (or other favorite white fish) cut into 2 portions

Sauce:

2 Tbsp butter

1/2 cup onion, very finely diced

2 cloves garlic, minced through a press

1/3 cup pale dry sherry or dry white wine

1/3 cup half and half or cream

1 Tbsp corn starch

1 4-oz can mushrooms, drained and liquid reserved

Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil.

Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste.

Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly.

Lay grouper fillets in an oiled casserole.

Top with mushroom sauce.

Bake 20-30 minutes, until fish is cooked through. Server with your favorite sides.

Serves 2.

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