Grilled Grouper With Sweet Potato Puree, Brown Butter Vinaigrette, Crispy Shiitake, Pickled Red Onion & Pea Shoots Recipe
Savor the tender grilled grouper served atop a velvety sweet potato puree, drizzled with brown butter vinaigrette, and topped with crispy shiitake mushrooms, pickled red onion, and fresh pea shoots for a delightful burst of flavor.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Sweet Potato Puree
Peel and cube sweet potatoes, then boil them in salted water until tender. Drain, then mash or blend with a bit of butter, salt, and pepper until smooth.
- 2
- 3
- 4
Make the Brown Butter Vinaigrette
In a small saucepan, melt butter over medium heat until it turns golden brown. Remove from heat and whisk in lemon juice, salt, and pepper.
- 5
Grill the Grouper
Season grouper fillets with salt and pepper. Preheat the grill and cook the fillets for about 4-5 minutes on each side until cooked through.
- 6
Plating
On each plate, spread a generous amount of sweet potato puree, place the grilled grouper on top, drizzle with brown butter vinaigrette, and garnish with crispy shiitake, pickled red onion, and pea shoots.
