Here in northwest Florida we love our fresh seafood and many local chefs know just how to prepare it to make it shine.
One of those chefs is Joe Martinez from Paradise Bar and Grille which just re-opened.
He joined Meredith to share his recipe for Grouper Hattie.
Blackened Grouper 6 oz.
1 cup Shrimp Stock
1\2 cup White Wine
3\4 Heavy Cream
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