Wednesday found us back at Paradise Seafood. This time we got grouper. It is the iconic fish of Marco Island. I think every restaurant here must have it on its menu. John sauteed the grouper in a little butter and finished it in the oven. In the meantime I roasted the butternut squash and mashed it up with some salt, pepper, cinnamon (we have no nutmeg) and chipotle powder. Chipotle powder is our new secret ingredient. It gives everything a smoky heat. I made my Incredibly Yummy Brussels Sprouts but had to omit the sherry since we didn’t have any. The came out tasting pretty good anyway. We finished the tartar sauce that I made on Monday. This has been an awesome food week so far.

(On Tuesday we were invited to a paella party – wonderful tapas and fabulous vegetarian paella.)

Grouper with butternut squash and Brussels sprouts