Key West Recipes: Grouper Bechamel

This is one of my own recipes that I based on a dish from Giada de Laurentis. Enjoy!


– 5 Tablespoons butter, softened
– 1/4 Cup flour
– 2 Cups skim milk
– 1/2 Cup grated parmesan
– 2 Teaspoons salt, separated
– 1/2 Teaspoon black pepper, separated
– 1/8 Teaspoon ground nutmeg
– 1 Bottle white wine
– 2 Cups water
–  4 to 6 grouper fillets


In a large, oven-safe, deep skillet bring water and wine to a boil over medium heat. Add grouper. Cover and reduce heat to low. Simmer until cooked, about 4 minutes. Remove fish to plate and set aside. Empty liquid from skillet and replace fish. Sprinkle with half the salt and pepper. In a separate sauce pan melt the butter over medium heat. Add flour and whisk until smooth. Slowly add the milk while continuing to whisk over heat until mixture becomes smooth and thick. Remove from heat. Add parmesan, nutmeg, and the remainder of the salt and pepper. Mix thoroughly. Pour over fish. Put pan in broiler for about 8 minutes until golden brown. Serve over a bed of brown rice.