Seared Grouper with Blood Orange Sauce

Michael Stern, in his Roadfood.com review of Skopelos On The Bay in Pensacola, FL, said “we don’t know a better place in the Florida panhandle to splurge on scampi flambé and plates of impeccable baked grouper.”  In today’s Pensacola News Journal, Skopelos’ Executive Chef Gus Silivos presents a recipe that captures the Florida sun and sea on a plate: Seared Grouper with Blood Orange Sauce.  If you’ve never used the citrus fruit with the intensely-flavored blood-red juice before, you should be in for a real treat if you give the recipe a try this weekend.  Purchase a few extra blood oranges to squeeze for breakfast, too.  They make for an incredible (if pricey) glass of fresh-squeezed OJ.