So as my husband and I are off to galavant around the city of Chicago for a fun-filled wedding weekend, I realized I couldn’t leave y’all hanging without a delicious recipe for your weekend.

And then I noticed something. Something I couldn’t just leave alone.

Y’all, this is my 100th post! As in the 100th recipe or random thought I’ve shared with you.

So obviously, I had to make it a special one.

Well, recently I’ve had a major craving for seafood. Probably because it’s feeling like summer and I love fish during the summer. It’s just light and refreshing. However, I was wanting something a little more “special” that I could whip up for a special date night.

Holy moly people, did I find one! This would be a great recipe to make for a dinner party because it’s tasty, all of the elements take less than 15 minutes each…and it looks preeeeety.

So we’re celebrating a special occasion this weekend, I think you should too!

Sauteed Grouper with Shrimp Sauce (Serves 2 / 8 WW points per serving)

12-14 pieces asparagus, raw

olive oil, salt and pepper for asparagus

For Fish:

2 grouper fillets, 4-5 oz. each

Lemon pepper and garlic salt for sprinkling

2 Tbsp. white whole wheat flour

1/2 Tbsp. butter

1/2 lemon

1 1/2 Tbsp. Worcestershire

Cajun seasoning

For Sauce:

1/2 Tbsp. butter

2 Tbsp. yellow onion, diced

4 oz. artichoke hearts, chopped

1 Tbsp. white whole wheat flour

1/3 cup fat-free half and half

2 1/2 Tbsp. vermouth

2 1/2 oz. cooked shrimp, cut into about 3 pieces per shrimp

Begin by roasting your asparagus. Spray with olive oil, sprinkle with salt and pepper, and bake at 375 for 10-12 minutes. Set aside.

Preheat broiler to low. Sprinkle grouper fillets with lemon pepper and garlic salt, just a dusting on each side. Dredge fish in flour and coat well. Saute in butter for 3 minutes per side. Sprinkle with lemon juice, Worcestershire sauce and Cajun seasoning. Broil 5-7 minutes.

While the fish is cooking, go ahead and make your sauce. Melt the butter in a small saucepan over medium heat. Saute onion and artichokes for 3 minutes until softened. Stir in flour, half and half, and vermouth and whisk until thickened. Add the shrimp and cook another 2-3 minutes until shrimp is heated through.

Add the cooked asparagus to your plate. Top with a fillet of fish, and pour sauce over top.

I wasn’t sure what the asparagus would add at first, but it really give the flavor a new level – definitely make sure you have some in each bite…

Hope y’all have a great weekend!