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Dining (and Wining) on the Emerald Coast

Our 21st Year of Eating, Drinking and Telling You About It! 

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

A Presentation of Spec’s Wines, Spirits & Finer Foods 

SATURDAY: Now that we’re turning toward the fall, officially if not always by temperature, my heart turns to the white sand and blue-green water of northwest Florida’s Emerald Coast. For today’s show, we settle into the Sandestin Golf and Beach Resort just in time for a wine and food festival. We taste and talk with the executive chef at the resort’s own Finz restaurant, and then catch up with Marc Mondavi of Charles Krug. That’s the Napa Valley winery that brothers Robert and Peter Mondavi ran together way back when, until Robert struck out on his own.

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Now that we’re turning toward the fall, officially if not always by temperature, my heart turns to the white sand and blue-green water of northwest Florida’s Emerald Coast. For today’s show, we settle into the Sandestin Golf and Beach Resort just in time for a wine and food festival. We taste and talk with the executive chef at the resort’s own Finz restaurant, and then catch up with Marc Mondavi of Charles Krug. That’s the Napa Valley winery that brothers Robert and Peter Mondavi ran together way back when, until Robert struck out on his own.

This Week’s Delicious Mischief Recipe

GRILLED FLORIDA GROUPER WITH CHILI-LIME BUTTER

3 tablespoons butter, softened

Grated peel of 1 lime

1 teaspoon chili powder

1/4 teaspoon salt

4 grouper fillets (6 ounces each), each 3/4″ thick

2 teaspoons chopped fresh cilantro

Place the butter, lime peel, chili powder, and salt in a small microwaveable bowl. Microwave on medium power until the butter is melted, 1 minute. Coat a grill rack with cooking spray. Preheat the grill. Brush the fish on both sides with the chili-lime butter. Sprinkle with the cilantro. Place on the rack, round side down, and grill until golden, 5 to 6 minutes. Turn and brush again with the butter. Cook until the flesh is completely opaque but still juicy, 3 to 4 minutes more. Drizzle any remaining butter evenly over the fish.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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