Best Pan Seared Grouper With English Pea Puree Chanterelles Sunchokes And Rainbow Carrots And Minneola Buerre Blanc Recipes

Pan Seared Grouper with Tropical Salsa image

Provided by Bobby Flay

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed mango
2 cups cubed pineapple
2 cups cubed papaya
1 cup diced roasted peppers
1 bunch diced cilantro leaves
2 limes, juiced
2 tablespoons diced jalapenos
2 tablespoons olive oil
8 to 10 ounces grouper fillet per person
Cajun spice, for coating
Mixed greens, for serving

Steps:

To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
* Cook's Note: This recipe also works well with flounder and other types of fish.

Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Blackening Spice, recipe follows
2 pound grouper fillet
12 fingerling potatoes
8 peeled white asparagus
8 peeled green asparagus
1/2 pound fresh morel mushrooms
1/2 cup sugar snap peas (remove pods)
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grape seed oil, divided
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon Spanish paprika
2 lemons, zest, dried
2 oranges, zest, dried
Salt and pepper

Steps:

Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.
Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.