Plan to chop and get ready a day before; this takes at least 2 hours to assemble. The grouper took much longer that the recipe states, but I had a four nice plump planks from a local FL fish market, so maybe they were just too thick.
In a small saucepan, add the parsnips, 3/4 of the stick of butter, salt, and about 1/2 cup of water. While the parsnips are cooking, start the risotto by adding oil and the remaining butter in a large skillet over medium-high.
When the risotto is about finished, grill the grouper about 2-3 minutes a side until they are slightly firm to the touch and opaque through. When the risotto is finished, purée the parsnips with an immersion blender or transfer to a processor.
Plate 1/4 of the parsnip purée and top with a grouper fillet and 1/4 of risotto on the side. Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off.
Ingredients: 2 grouper files 1 Visalia onion, diced very small 1 c. seasoned flour Egg wash Olive oil Salt and pepper Lobster risotto Peach chutney Drain and submerge the lobsters in an ice water bath and cool for 15 minutes.
Bring the stock to a simmer in a large saucepan and keep warm. Add the rice and lightly toast, stirring constantly, 1 to 2 minutes.
The consistency of the rice at this point should be creamy; if it is sticky or dry, add more warm water or stock until it is soft. Turn off the heat and stir in the Parmesan, butter and zest then gently fold in the chopped lobster meat.
Firm, ripe peaches1 2/3 c. light brown sugar1 c. apple cider vinegar2 T. minced fresh peeled ginger1 small yellow onion, diced1 red and green pepper, diced Procedure: 1. In a medium pot, combine the brown sugar with the vinegar, ginger, onion and peppers.2.
Simmer over moderately low heat until the onion and peppers are slightly softened, about 8 minutes. Add the diced peaches and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
Once again, it is time for The Royal Foodie Joust hosted by Jenn, the Leftover Queen ! Susan picked: * Acorn Squash * Oranges * Sage Some nice autumn ingredients, even though it's still mostly in the 80s here in coastal Florida.
The idea was the sage would flavor the risotto liquid and the essence would make its way into the rice. I kept stirring the risotto until the liquid was absorbed, then added another ladle, over and over, for about 30-40 minutes (about the time it took to finish roasting the squash).
I changed the oven up to 400, then heated my 12 pan over medium-high and added a tablespoon of olive oil. When shimmering, I added the grouper, good-side down, then sprinkled some more mixture on the back end of the fillet.
I browned the first side of the fish, then flipped and put the whole pan in the oven for 15 minutes to cook through. It was a sweetish risotto with the squash and orange, but not overwhelmingly so -- it went well with fish like a lot of salsas and chutneys do with just that bit of fruit.
The crispy fish coating was perfect (and the seeds were addictive -- Christa and I were munching on the extras while cooking/shooting dinner). Process all but olive oil in blender or food processor until seeds are chopped and sage is distributed.
Pack coating onto grouper, then pan-sear one side of the grouper in the olive oil over medium-high heat, flip, then put pan and fish into a 400-degree oven for 15 minutes (more or less depending on thickness of the fish -- about 10 minutes per inch). Simmer chicken stock, wine, water, orange juice, whole sage leaves, and half the shallots.
Step 2 Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Step 3 Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes.
Toast the grains 1-2 min (until translucent), with constant stirring. Cook the risotto until the rice is creamy but still al dente, about 20 min.
While the risotto is cooking, prepare the fish: cut it into similarly sized pieces, as per the number of servings required, then brush the pieces with the remaining oil and season with salt and pepper. Cook the fish on a medium-hot grill or under the broiler for about 6 min depending on the thickness of the pieces, until the fish is opaque in the center, turning the pieces once.
When the risotto is ready, add the lemon juice, zest and grated Parmesan cheese. Season with salt (not much if the broth is salty) and pepper to taste.
Mix the risotto well, then distribute it onto individual serving plates. Sprinkle with the optional chopped chives and parsley, then serve.
After living in landlocked Umbra for 6 months, when we are in Florida we love to buy fresh seafood a couple of times a week for dinner. It is a mild tasting fish that is quite meaty so it holds up to a number of cooking techniques although our usual method of preparation is pan frying or oven roasting.
Good substitutions for grouper are wreck fish from North Carolina, barracuda from Australia, or Cobra. Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal.
All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper. I prefer salted capers to the ones sold in vinegar, and always use a good quality black olive sold in jars like Kawabata olives, not the tasteless canned ones.
2 Teaspoons Olive Oil 3/4 Cup Chopped Onions 2 Garlic Cloves, Minced 1/2 Teaspoon Dried Oregano 1 (28 Ounces) Can Chopped Tomatoes 1/3 Cup Chopped Pitted Kawabata Olives 2 Tablespoons Salted Capers, Rinsed & Dried 1/4 Cup Chopped Fresh Parsley Leaves 4 (6 Ounce) Grouper Fillets Salt & Pepper to Taste Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.