MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE

Manila Clam and White Bean Ragout with Parsley Sauce image

Provided by Food Network

Number Of Ingredients 19

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1 (7 ounce) grouper fillet, skinless
Kosher salt
Fresh ground black pepper
1- ounce olive oil
1-ounce olive oil
1 teaspoon shallots, chopped
1/2 teaspoon garlic, chopped
1 teaspoon roasted red peppers, finely diced and Sauteed
1/2 cup navy beans, fully cooked
1/2 cup white wine
1 teaspoon fresh lemon juice
7 Manila clams
1 teaspoon Italian parsley, chopped
Kosher salt
Freshly ground black pepper
1 bunch Italian parsley leaves
6 ounces olive oil
Kosher salt
Freshly ground black pepper

Steps:

Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
Plate Presentation:
Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.