Grouper with Basil Cream over Pea Shoots

Preheat the broiler. Season fillets on all sides with salt and pepper. Drizzle fillets with olive oil and coat evenly. Lay out fillets in a lightly oiled pan. Place under broiler for 7-9 minutes depending on thickness of the fillets until cooked through.

Meanwhile, heat cream in a small saucepan over medium heat until it begins to bubble. Reduce to medium low. Let simmer until reduced by half. Cut basil into a fine chiffonade.

When cream is reduced, turn off heat and stir in basil along with salt and pepper to taste.

While fish is cooking, heat 3 T. olive oil in a large saute pan over medium heat. Cut cherry tomatoes in half. Mince garlic and add to oil. Cook for two minutes until softened but not browned. Add pea shoots with a bit of salt and pepper. Cook for about 30 seconds until leaves have barely wilted. Turn off heat and toss in tomatoes.

To serve, divide pea shoot and tomato mixtures among individual plates. Top each with a grouper fillet. Spoon one or two spoonfuls of the cream reduction over each piece of fish.