Grouper Goodness

While my brother was up here for the weekend, we went to Wegmans. He was like a kid in a candy shop. I think we spent a little over 2 hours in the store, which included a quick bite for lunch.

While perusing the aisles, we stopped in the cheese shop and picked up some Humboldt Fog, a Gouda that had been aged three years and another cheese with morels and leeks. We pondered on whether or not to just make a meal of cheese, French bread and wine. That is, until we hit the meat and seafood section. I think there were a few grunts and non-verbal noises signifying approval. And that was from both of us. Suddenly dinner was being reformulated.
We already had some dried morels and fresh chanterelles in our cart so thoughts of what meat or fish would best go with them began running through our heads. We finally selected on some beautiful grouper fillets.

We popped them in the freezer when we got home because as it turns out we wouldn't be cooking them for a few days. But they were worth the wait.
First we made some cornbread and set that aside. Then pan seared the grouper with some potato slices and popped that in the oven to finish cooking. Next we sauteed the mushrooms (adding some baby bellas we also hand on hand), using the liquid from the morels, white wine and a little bit of butter to make a sauce.

We plated the fish on top of the potatoes and topped that with the mushroom sauce. The result was very tasty. Unfortunately we forgot to take a picture of the finished dish. Alas it is but a memory now.