Key Biscayne Day Boat Grouper over lemon scented mashed potatoes and garlic basil sautéed spinach

2 filets of the freshest Grouper you can find

4 large Yukon gold potatoes cut in 4ths

2 Large Lemons

1 Cloves of Garlic

1 Bag of Baby Spinach

4 leaves of fresh Basil roughly chopped

½ stick of butter

1 cup of milk

Sea Salt

Freshly ground pepper

1 Cup finely ground cornmeal

1 Cup flour

1. Boil the large Yukon gold potatoes cut in 4ths in salted water until soft enough to mash

2. Mix together cornmeal, flour, lemon zest, cracked pepper and salt

3. Heat a Large Skillet

4. Coat Grouper in the cornmeal, flour mix

5. Turn down the heat to medium and add olive oil

6. Add the Fish to the Skillet and cook on one side till almost cooked through (you will see the fish starting to turn white. When almost cooked through flip (Try and only flip once)

7. Heat another skillet on medium heat then add very finely diced Garlic

8. Add the entire bag of baby spinach right after the garlic and cook till all the leaves are wilted, with a set of tongs keep moving so the garlic doesn't burn (this should only take a few minutes)

9. When the spinach is wilted turn off heat and add the roughly chopped basil (make sure to chop basil or better tear it just as your about to add it to the spinach)

10. Drain Yukon gold potatoes and mash, add butter, milk and the zest of one lemon and mix together. (add more milk if needed) Add salt and pepper to taste
    

To serve, Put a spoonful of lemon scented mashed potatoes on the plate, gently lay the filet of Grouper over it, then pile the basil garlic spinach on top of the grouper.

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