PAN-ROASTED GROUPER WITH GOLDEN BEET PURÉE

INGREDIENTS:

Pan-Roasted Grouper:
• 4 oz portions grouper filet
oil
• butter
• bay leaf
Golden beet purée:
• 5 golden beets
• vegetable stock
• salt and pepper
Beet greens:
• beet greens
• neutral oil (safflower, canola, vegetable)
• garlic
• salt and pepper
Blood orange gastrique:
• 1 cup sugar
• ½ cup rice wine vinegar
• juice of 2 medium-sized fresh
blood oranges

DIRECTIONS: 

PAN-ROASTED GROUPER:
1. Portion grouper into 4 oz filets. On high heat, heat oil in pan. When oil begins to “ripple,” add fish. Cook on one side for 4-5 minutes allowing a nice sear to form.

2. Flip fish in pan and add a generous amount of butter to pan. Move fish to top of pan and tilt pan toward you. Throw a bay leaf in melted butter and baste fish until done, about 3-4 minutes. Drain fish on paper towels and rest before serving.

GOLDEN BEET PURÉE:
1. Peel, dice and boil beets until fork tender. Drain from water and place in blender or food processor. Slowly add vegetable stock until desired consistency. Salt and pepper to taste.

BEET GREENS:
1. Clean leaves from stalks and wash. In a high-heat pan, add a neutral oil (safflower, canola, vegetable) to coat the bottom of pan.

2. Add garlic and beet greens. Remove from heat. Sauté for about 2 minutes. Season with salt and pepper.

BLOOD ORANGE GASTRIQUE:
1. In a small saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until
reduced by 3/4, or the mixture has thickened, like a syrup. Remove from heat and pour the mixture into
a glass bowl. Let cool completely.

Share on facebook