INGREDIENTS
Serves 2
2 (8-ounce) skinless grouper fillets
1/2 cup vermouth
1/4 cup chicken stock
2 tablespoons minced shallots
1 tablespoon butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh dill
1. Place the fish, vermouth, chicken stock, shallots, butter, salt, and pepper in a shallow pan.
2. Bring the liquid to a boil, then reduce heat to the lowest setting. Cover the pan and cook about 6 minutes or until the centers of the fillets are hot.
3. Transfer the fish to shallow bowls. Add the dill to the sauce in the pan, then pour the sauce over the fish. Serve with a lot of sauce, with a spoon to eat it like soup.