0 Full-screen Becco Fresh Grouper Fillet April 7, 2016 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 Directions1Boil 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. close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.