Tantillo Recipes

Becco Fresh Grouper Fillet

April 7, 2016

Tantillo Recipes


4 six-ounce grouper fillets

5 Yukon Gold potatoes

16 pieces of asparagus

4 tablespoons of Tantillo California Extra Virgin Olive Oil

3 teaspoon of sweet butter

1 tablespoon of Tantillo lemon juice

4 ounces of white wine


1Boil the potatoes whole & skim end all. Cool, peel skin & break into smaller pieces.

2Sauté potatoes inTantillo California Extra Virgin Olive Oil & butter until brown.

3Pan sear grouper fillet. Bake in the over for 3 – 4 minutes.

4Clean & steam the asparagus.

5Cook white wine with Tantillo lemon juice & reduce to 1/2.

6Add 2 tablespoons of butter & stir.


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