Grilled Black Grouper Recipe
Parsnip Puree, Kabocha Squash, Oyster Mushrooms, Baby Carrots, Beets and Brown Butter Vinaigrette
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Ingredients
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Fish
Parsnip Puree
Vegetables
Brown Butter Vinaigrette
Method
Preparation
- 1
Prepare the Parsnip Puree
In a pot, bring salted water to a boil. Add parsnips and cook until tender, about 15 minutes. Drain and return to the pot. Add heavy cream and butter, then puree until smooth. Season with salt to taste.
- 2
Roast the Kabocha Squash and Beets
Preheat oven to 400°F (200°C). Toss kabocha squash and beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 3
Grilling the Fish
- 4
Vinaigrette
- 5
Make the Brown Butter Vinaigrette
In a small saucepan, melt butter over medium heat until browned and fragrant. Remove from heat and whisk in apple cider vinegar, Dijon mustard, salt, and pepper to taste.