GROUPER STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH

Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish image

Provided by Bobby Flay

Time 35m

Yield 2 servings

Number Of Ingredients 18

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2 cups fresh orange juice
1 tablespoon clover honey
Juice of 1 fresh lime
Splash of white wine vinegar
Salt and freshly ground black pepper
1/4 cup quartered green pitted olives
2 piquillo peppers, drained, patted dry and diced
1 small shallot, thinly sliced
1/2 jalapeno, finely diced
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
2 grouper fillets, 6 ounces each
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
Fresh flat-leaf parsley leaves, for garnish

Steps:

For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.
Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.