GRILLED GROUPER AND ASPARAGUS W/ CITRUS MARINADE

GRILLED GROUPER AND ASPARAGUS W/ CITRUS MARINADE image

Yield 4 people

Number Of Ingredients 21

4 grouper fillets
2 pounds fresh asparagus, woody bases trimmed
1 large carrot in large juliennes
1 large portobello mushroom, 3/4-inch slices
1 large onion, 1/2-inch slices
1 tablespoon olive oil
Sea salt
Fresh-cracked black pepper
2 bottles Madfish Bay Chardonnay
Orange Vinaigrette
2 cloves garlic, minced
1 shallot, minced
1 cup orange juice
Zest of 1 orange
ÃÂÃÂ¾ cup red wine vinegar
ÃÂÃÂ¼ cup balsamic vinegar
1ÃÂÃÂ½ teaspoons light soy sauce
1 teaspoon salt
8 turns pepper mill
2 teaspoons Dijon mustard
1 cup extra-virgin olive oi

Steps:

Make the vinaigrette by mixing all ingredients but the oil; then drizzle oil in while whisking briskly. Reserve. While a large pot of water starts to boil, salt and pepper grouper fillets, coat with 1/2 of the vinaigrette and let sit for 5 minutes. Blanch asparagus for 2 minutes; toss with olive oil, sea salt and fresh-cracked pepper. Grill for 3 minutes. Grill carrot, mushroom and onion slices about 5 minutes. Grill fillets for 3 minutes on each side; the flesh will flake when ready. Layer vegetables on plates, place hot fillets on top and drizzle with the remaining vinaigrette. Call your guests to the table, refresh their glasses, put on your favorite asparagus music and enjoy a delicious grouper and asparagus salad.