Local Black Grouper Recipe
Quinoa crusted, pan seared, with goat cheese gratinéed creamed spinach and sun-dried tomatoes
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Ingredients
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Black Grouper
Goat Cheese Gratinéed Creamed Spinach & Sun‑Dried Tomatoes
Method
Black Grouper
- 1
Prepare quinoa crust
Rinse the quinoa in a fine mesh strainer under cold water. Drain thoroughly. Toast the quinoa in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and slightly nutty. Transfer to a bowl and let cool slightly. Stir in the panko breadcrumbs, chopped parsley, lemon zest, 1/2 tsp salt and 1/2 tsp pepper until evenly combined.
- 2
Prep fish
Pat the grouper fillets dry with paper towels. Season both sides with the remaining 1/2 tsp salt and 1/2 tsp pepper. Set up a dredging station: flour in one shallow dish, beaten eggs in another, and the quinoa-panko mixture in a third.
- 3
- 4
Pan-sear
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When shimmering and butter has foamed, add the fillets crust-side down. Cook without moving 3–4 minutes until the crust is golden. Carefully flip and cook 2–3 minutes more, spooning the hot oil over the tops, until the fish registers 135°F (57°C) in the thickest part for medium and is opaque. If fillets are thicker, reduce heat to medium and cover briefly to finish. Transfer to a warm plate and tent loosely with foil.
- 5
Goat Cheese Gratinéed Creamed Spinach & Sun‑Dried Tomatoes
- 6
Wilt the spinach
In a large heavy-bottomed sauté pan over medium heat, melt 2 tbsp butter. Add the minced shallot and cook 2–3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Add the spinach in batches, turning as it wilts, until all is wilted — about 3–4 minutes total. Remove pan from heat and, using tongs or a slotted spoon, transfer spinach to a colander and press to remove excess liquid. Roughly chop the wilted spinach and set aside.
- 7
Make the béchamel base
In the same pan over medium heat, add 1 tbsp butter if pan is dry. Sprinkle in 1 tbsp flour and cook, whisking, for 1 minute to remove raw flour taste. Slowly whisk in 1 cup whole milk, smoothing lumps, and bring to a gentle simmer until slightly thickened, 2–3 minutes. Stir in the softened cream cheese until melted and incorporated for extra creaminess.
- 8
Combine spinach and cheese
Return chopped spinach to the sauce and stir to combine. Add the julienned sun-dried tomatoes, crumbled goat cheese (reserve 1 oz for topping), grated Parmesan, 3/4 tsp salt, 1/2 tsp pepper and a pinch (1/4 tsp) of freshly grated nutmeg. Stir until goat cheese melts into a creamy texture and everything is evenly coated — 2–3 minutes. Taste and adjust seasoning.
- 9
Gratinée
Preheat the broiler or set oven to 450°F (230°C) with a rack about 6 inches from the element. Transfer the creamed spinach mixture to an oven-safe shallow baking dish (or keep in the sauté pan if ovenproof). Crumble the reserved 1 oz goat cheese over the top and sprinkle the grated Parmesan. Broil for 2–4 minutes until the top is bubbly and lightly golden — watch closely to avoid burning.
- 10
Finish
Remove from oven, let rest 1–2 minutes. Sprinkle with fresh thyme leaves if using. Serve hot alongside the quinoa-crusted black grouper.