Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew.Ingalls Photography

Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew. This recipe first appeared in our May 2014 issue with the story Life of the Party.