Rating
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
1

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

2

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

3

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

4

Clean & steam the asparagus.

5

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

6

Add 2 tablespoons of butter & stir.

Ingredients

 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

Directions

1

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

2

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

3

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

4

Clean & steam the asparagus.

5

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

6

Add 2 tablespoons of butter & stir.

Becco Fresh Grouper Fillet