Pan Roasted Grouper

Recipe courtesy of Chef Bud Taylor.
as seen on episode “Grouper | Sneads Ferry, NC“, Season 8

Pan Roasted Grouper:

Ingredients:

• 4 4Oz. Grouper Filets (About 1 inch thick)
• 2T Butter
• ¼ Cup Canola Oil
• Salt & Pepper

Directions:

1. Season fish with salt & pepper.
2. Heat skillet and add oil and butter to pan.
3. Place fish skin-side up in pan and sear until golden brown.
4. Reduce heat and continue to cook fish until cooked about half way through. Fish will start to turn white on the sides.
5. Turn fish and allow to finish cooking until just flaky. Do not overcook; fish will continue to cook after you remove it from the pan.

Sauce:

Ingredients:

• 1 Tablespoon Minced Shallot (May sub red onion)
• ¼ Teaspoon Minced Garlic
• 4-6 Oz. Bacon- Cut Into Small Strip
• Roasted Leeks & Fennel
• Steamed Clams And Mussels
• ½ Cup Dry White Wine
• 1 Tablespoon Fresh Lemon Juice
• 1 Cups Seafood Stock (May sub seafood base)
• Unsalted Cold Butter – Cut into cubes
• ¼ Cup Heavy Cream
• 2 Tablespoons Thinly Sliced Scallion
• 1 Teaspoon Each Diced Fresh Thyme, Basil, and Parsley

Directions:

1. In hot sauté pan place 2 t butter, shallot, garlic and bacon and cook until lightly brown.
2. Add leeks & fennel to pan, cook for additional 1 minute.
3. De-glaze pan with white wine & lemon juice.
4. Add shellfish to the pan.
5. Add shrimp stock and 2 t butter and let reduce by ¼.
6. Add sweet potatoes to pan along with heavy cream. Toss to incorporate.
7. Add scallions & fresh herbs.
8. Remove from heat.
9. Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly.
10. Season to taste with salt & pepper.

Broth:

Ingredients:

• 1 Dozen Littleneck Clams -Steamed (Reserve Juice For Stock)
• 1 Dozen Pei Mussles Steamed (Reserve Juice For Stock)

Sweet Potato:

Ingredients:

• 1 Large NC Sweet Potato peeled and cut into ½ inch dice.

Directions:

1. Toss in EVOO, season with salt & pepper.
2. Roast at 350 until fork easily pierces potato (about 15 minutes).

Leeks & Fennel:

Ingredients:

• 2 Large Leeks
• 1 Head Fennel

Directions:

1. Clean and cut leeks into ½ inch thick rounds.
2. Cut white bulb of fennel into ¼ inch slices.
3. Toss in EVOO, season with salt & pepper.
4. Roast at 350 until lightly caramelized and tender (about 15 minutes). Stir half way through (about 15 minutes).

To Serve:

Divide broth and shellfish between 4 bowls and place a piece of grouper on top of each dish.
Garnish with chives/scallions and fresh parsley leaves.

Tags: Fennel, Grouper, Leeks, Mussels, Seafood, Sweet Potatoes

Category: Recipes