The South's Best Fish & Grits
Grouper in a Lemon Beurre Blanc Vegetable Sauce
· 4 medium shallots, minced
· 1/3 cup white wine
· 1/4 cup seasoned rice vinegar
· Fresh squeezed lemon juice
· ½ pint of Grape Tomatoes
· ½ pint of sliced portabella mushrooms
· ½ bunch of blanched asparagus tips
· 1 stick unsalted butter, room temperature cut into 1-inch pieces
· 2 6-ounce skinless grouper fillets
· Kosher salt and freshly ground pepper
· All-purpose flour, for dusting
· 2 tablespoons olive oil
Garnish with fresh arugula
1. Beurre Blanc Sauce: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emulsified Keep sauce warm. Cover.
2. Cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.
3. Cook Grits according to box instructions – be sure to season water with salt, butter, asiago cheese and fresh rosemary.