Daytime Recipe: Pan Seared Grouper - WFLA News Channel 8

Daytime Recipe: Pan Seared Grouper

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Pan seared Grouper with a fingerling potato salad, capers and arugula

2 - 5 oz. pieces of fresh grouper
1 Tablespoon Grapeseed oil
1 knob butter
2 sprigs thyme
salt and pepper to taste
1 cup fresh arugula
1 Tablespoon capers
1 cup grape tomatoes halved
1/2 cup white wine
1/4 cup chopped parsley
10 fingerling potatoes, cooked and sliced into 1/4 inch rounds
1 Tablespoon diced shallots
1 Tablespoon diced celery
1 Tablespoon extra virgin olive oil
1 Tablespoon whole grain mustard
1 Tablespoon red wine vinegar
1 sprig chopped tarragon
salt and pepper to taste
In a hot pan over medium heat add the grape seed oil . Season grouper with salt and pepper. Saute in pan about three minutes per side.
While fish is cooking, add all ingredients for potato salad into a bowl and mix gently. Season with salt and pepper and taste. Re-season if necessary
When fish is almost done, add butter and parsley to the pan and baste the halibut for the remaining minute.
Remove fish to rest and add capers, tomatoes and cook until blistered. Add white wine and parsley and reduce for 1 minute. Add arugula and take off heat mixing the sauce. Season with salt and pepper.

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