Tuesday, December 21, 2010

Herb Crusted Grouper with Mango Salsa, Bok Choy and Blood Orange Beurre Blanc

I haven't made fish in a long time although it is probably my favorite protein. My wife is highly allergic so I normally don't even bring it into the house. She was away so a friend of mine, Lucas, came over and we decided to make a great lunch that included some Black Florida Grouper. This dish costs about $40 feeds 2 and takes about 1 hour.

Mango Salsa
1 ripe mango, diced
1/4 organic red onion, diced
1/8 cup total red, yellow and orange bell pepper, diced
1/4 organic white onion, diced
2 limes, juice only
1 lemon, juice only
1 teaspoon jalapeño pepper, chopped fine
1 teaspoon parsley, chopped (cilantro is normally used but the store was out)
salt and pepper to taste

Mix all the ingredients and let stand in the fridge for at least 20 minutes. Yeah

Blood Orange Beurre Blanc
1/4 bottle dry white wine (I used Pinot Grigio)
2 teaspoon white vinegar
1/2 small organic white onion, chopped
2 tablespoon of salted butter
1/2 teaspoon heavy cream
1 teaspoon blood orange juice

Start a small sauce pan or pot on low heat. Add the wine, vinegar and the onions and let it cook until almost all of the liquid is gone. About 3-4 tablespoons should be remaining. Strain out the onions and add the sauce back to the pan and turn it to super low. Whisk in the butter one tablespoon at a time. Once incorporated, add the cream and blood orange and mix well. Serve within 15 minutes.

Herb Crusted Grouper
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh globe basil, chopped
salt and pepper
2 - 8oz pieces of fresh Florida Black Grouper
1 teaspoon olive oil
1 tablespoon butter

Preheat the oven to 350 degrees. Start a medium sautee pan on medium high and add the butter and oil. Roll the fish in the chopped herbs and season with salt and pepper. Once the pan is very hot add the fish and let it cook for 3 minutes on each side or until its gets a nice brown sear on each side. Remove the fish from the pan and place it on a baking rack on a foil lined baking sheet. Place it in the oven and let it cook for 12 minutes. It should be flaky and tender. Thats it.

Sauteed Baby Bok Choy
3 cloves of garlic, chopped
1/4 organic white onion, chopped
1 teaspoon of olive oil
1 tablespoon of butter
2 heads of baby bok choy, bottoms removed

Start a medium sautee pan on medium low heat and add the butter, oil, onions and garlic to the pan. Let that cook until the onions and garlic begin to get color. Add the bok choy and cover for 3 minutes. Uncover and let cook for about 2 more minutes or until tender. Season with salt and pepper.

So I laid down the bok choy, placed the grouper on top and then topped the fish with the mango salsa. I then spread the beurre blanc around the plate to bring the whole dish together. I have to thank Lucas for buying the food and keeping me company. I love how the dish turned out as grouper is one my favorite fishes. Enjoy!


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