Pan-roasted Grouper & Shrimp/ Parmesan Gremolata/ Salsa Verde/ Fried Polenta/ Flash-fried Artichoke Hearts/ Roasted Red Peppers Recipe
Chef Special
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Parmesan Gremolata
Salsa Verde
Fried Polenta
Flash-Fried Artichoke Hearts
Roasted Red Peppers
Method
Preparation
- 1
Prepare the Fried Polenta
Bring water to a boil in a pot. Add salt and slowly whisk in the polenta. Stir continuously until thickened. Pour into a greased dish and let it cool. Once cooled, cut into squares and set aside.
- 2
Roast the Red Peppers
Preheat the oven to 450°F (232°C). Toss red bell peppers with olive oil, salt, and pepper. Roast for 20-25 minutes or until charred. Remove the skins and set aside.
- 3
Prepare the Gremolata
In a bowl, mix grated Parmesan, chopped parsley, lemon zest, minced garlic, and olive oil. Set aside.
- 4
Cooking
- 5
Cook the Seafood
In a large skillet, heat olive oil over medium heat. Season grouper and shrimp with salt and pepper. Cook the grouper for 4-5 minutes on each side until golden. Add shrimp and cook until pink and opaque, about 2-3 minutes.
- 6
Fry the Polenta
In a frying pan, heat olive oil. Fry the polenta squares until golden brown and crispy on each side. Drain on paper towels.
- 7
Flash-Fry the Artichoke Hearts
Set up a breading station with flour, beaten egg, and breadcrumbs. Dip artichoke hearts in flour, then egg, then breadcrumbs. In a pot, heat vegetable oil and fry until golden brown. Drain on paper towels.
Plating
- 8
Assemble the Dish
On a large plate, arrange the fried polenta squares, place the grouper and shrimp on top, add the gremolata and salsa verde. Garnish with flash-fried artichoke hearts and roasted red peppers.
