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Stuffed Grouper
Grouper is the Cadillac of meaty white fish. It’s flavorful and moist and takes sauces well. You'll feel for this fish out of water.
Ingredients
8 grouper medallions
6 oz. crab cake mix
8 oz. roasted shallot beurre blanc
8 oz. poached asparagus spears
8 oz. saffron risotto
8 oz. red pepper vinaigrette
8 oz. poached baby vegetables
Sea salt and pepper, to taste
6 oz. crab cake mix
8 oz. roasted shallot beurre blanc
8 oz. poached asparagus spears
8 oz. saffron risotto
8 oz. red pepper vinaigrette
8 oz. poached baby vegetables
Sea salt and pepper, to taste
Methods/steps
1. Sear two seasoned grouper medallions in a hot sauté pan.
2. Remove to the side and place in a baking pan.
3. Place 1.5 ounces crab mix on top of one medallion and put other medallion on top.
4. Place in a preheated 350-degree oven for 5 minutes, or until heated through.
5. Fan 2 ounces asparagus on plate, top with 2 ounces risotto and grouper.
6. Garnish with vegetables, and finish with vinaigrette and beurre blanc.
2. Remove to the side and place in a baking pan.
3. Place 1.5 ounces crab mix on top of one medallion and put other medallion on top.
4. Place in a preheated 350-degree oven for 5 minutes, or until heated through.
5. Fan 2 ounces asparagus on plate, top with 2 ounces risotto and grouper.
6. Garnish with vegetables, and finish with vinaigrette and beurre blanc.
Additional Tips
Beurre blanc sounds like a hard sauce to make, but it's actually a simple butter and white wine sauce.
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