Best Roasted Grouper With Seafood Risotto And Champagne Citrus Beurre Blanc Recipes

ROASTED GROUPER WITH SEAFOOD RISOTTO AND CHAMPAGNE CITRUS BEURRE BLANC RECIPE - (4.1/5)

Roasted Grouper with Seafood Risotto and Champagne Citrus Beurre Blanc Recipe - (4.1/5) image

Provided by á-4010

Number Of Ingredients 6

Ingredients

Seafood Risotto
Champagne-Citrus Beurre Blanc
2 tablespoons canola oil
4 (6- to 7-ounce) skinless grouper fillets
Kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 450°. Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm. Heat oil in an oven-safe, nonstick skillet over high heat. Sprinkle grouper with salt and pepper. Place fish in pan, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.

CHEF JOHN'S BEURRE BLANC

Chef John's Beurre Blanc image

Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots
4 ounces cold unsalted butter, cut into 1-inch cubes
salt to taste
1 pinch cayenne pepper

Steps:

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g

GROUPER WITH MEYER LEMON BEURRE BLANC

Grouper with Meyer Lemon Beurre Blanc image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

4 medium shallots, minced
1/3 cup white wine
1/4 cup seasoned rice vinegar
1 teaspoon Meyer lemon juice
1 stick unsalted butter, room temperature cut into 1-inch pieces
2 6-ounce skinless grouper fillets
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons olive oil

Steps:

To make the beurre blanc: 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 emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
To 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.