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.
Ingredients
- 8 grouper medallions
- 6 ounce(s) crab cake mix
- 8 ounce(s) roasted shallot beurre blanc
- 1 cup(s) poached asparagus spears
- 1 cup(s) saffron risotto
- 16 tablespoon(s) red pepper vinaigrette
- 1 cup(s) poached baby vegetables
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
Instructions
- Sear two seasoned grouper medallions in a hot saute pan.
- Remove to the side and place in a baking pan.
- Place 1.
- 5 ounces crab mix on top of one medallion and put other medallion on top.
- Place in a preheated 350-degree oven for 5 minutes, or until heated through.
- Fan 2 ounces asparagus on plate, top with 2 ounces risotto and grouper.
- Garnish with vegetables, and finish with vinaigrette and beurre blanc.
- Beurre blanc sounds like a hard sauce to make, but it's actually a simple butter and white wine sauce.
Nutrition
Calories: 2718.25kcalCarbohydrates: 116.19gProtein: 196.14gFat: 151.7gSaturated Fat: 72.8gCholesterol: 737.8mgSodium: 5013.72mgFiber: 6.9gSugar: 35.8g
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