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Wednesday, October 22, 2014

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Stuffed Grouper

Stuffed Grouper

Grouper is the Cadillac of meaty white fish. It’s flavorful and moist and takes sauces well. You'll hardly feel like a fish out of water when you add this guy to the menu. 

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At a glance
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Main Ingredient
Cooking Method
Difficulty
Course/Dish
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Makes
Serves 4
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

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.

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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