Grouper is such a good fish, especially here on the gulf coast of Florida. The texture is nice and meaty and it has mild flavor. I served this with a simple risotto made with peas and lemon and then some steamed broccoli. It was a light, yet totally satisfying meal.
Ingredients: served 4
1 1/2 lb. Fresh Grouper filet (allow a 6 oz. portion per person)
1 T Capers, rinsed and chopped
1 Garlic Clove, peeled and smashed
1/2 c White Wine
1 T Unsalted Butter
flour for dusting the Grouper
1 c Arborio Rice
1/3 c White Wine
1 T Shallot or Red Onion, chopped fine
1 Garlic Clove, minced
2 c Chicken Broth
1 T Unsalted Butter
2 T Olive Oil
1/2 c Frozen Peas, thawed
1/3 c Parmesan Cheese
1 Head of Broccoli, cut into portions
Have your pot ready to steam the broccoli and place the broccoli next to it. It should take about 5 minutes for the broccoli to become tender. This may be done when the fish it resting.
Start by making the risotto. Use a medium sized pot with a lid. Begin by melting the butter with the olive oil over medium heat. When the butter begins to foam, add the shallot and saute about 2 minutes. Just until it is soft. Then add the garlic and saute for 1 minute. Add the rice and saute until the outside is slightly soft, about 3 -4 minutes. Pour in the white wine and stir, cook until it is almost all absorbed. Then add the chicken broth, stir well. Turn the burner down to low, cover, stir occasionally. You may need to add a little liquid if it becomes dry. When the rice is cooked through, zest the lemon over the rice and add the juice from half of lemon. Stir in the Parmesan cheese and the peas. Cover and let sit until you are ready to serve.
Cut the fish into 4 portions (or have the fishmonger do this). Lightly dust each piece with some flour. Heat a saute pan over medium/ high heat. Add about 2-3 Tablespoons of olive oil to the pan. When the oil is hot, add the fish. Sear the first side and then turn and sear the other side. Carefully add the smashed garlic clove and the white wine. Cover the pan loosely and allow the fish to cook and the alcohol in the wine to burn off. Now add the butter and the capers and remove the smashed garlic clove. Turn the heat off. Turn the fish to cover it with the butter and the capers.
To plate, mound some risotto and then put the fish on the plate, drizzle a little of the pan sauce over the fish and then add the steamed broccoli.