Heart Healthy from WakeMed Heart Center

Seared Black Grouper with Chive Oil

November 6, 2014 |
Print pagePDF page

Recipe courtesy of Chef Joseph Fasy
as seen on episode “Herbs”, season 4

For the fish:

  • 2 lbs fresh grouper filet
  • 8 oz jumbo lump crabmeat
  • 2 or 3 heirloom tomatoes
  • Fresh Chives for garnish
  • Canola Oil
  • Chive Oil

Season both sides of the fish with salt and pepper. Heat canola oil in a heavy skillet , then add the fish skin side down to the hot pan to get a nice sear. Cook fish for a couple of minutes per side until desired doneness. While the fish cooks, slice some heirloom tomatoes and warm them for a minute or two under a broiler. Top the broiled tomatoes with the cooked fish, then add jumbo lump crabmeat if desired. Drizzle with chive oil and serve.

For Chive Oil:

  • 1 bunch fresh chives
  • ½ C extra virgin Olive Oil
  • 1/8 tsp sea salt
  • fresh ground black pepper to taste

Fill a bowl with ice cubes and water. Blanch the chives in boiling water for about 15 seconds, then drain and put the chives in the ice water. Drain the chives, wrap them in paper towels and squeeze out the excess water. Put the blanched chives in a blender with remaining ingredients and blend for two minutes. Strain through a fine sieve and bottle. The chive oil can be refrigerated for up to one month. Bring to room temperature before using.

Tags: , ,

Category: Recipes

Comments are closed.

Please visit our generous underwriters.:
NC Farm FreshNorth Carolina Pork Council