Pan Cooked Yellowedge Grouper Recipe
Recipe information
Make Pan Cooked Yellowedge Grouper in just 1h . Brown Butter and Sweet Potato Purée ~ Black Truffle Crema ~ Pickled Chanterelles
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Ingredients
For the Grouper
For the Sweet Potato Purée
For the Black Truffle Crema
For the Pickled Chanterelles
For the Pickled Chanterelles
1. Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
For the Sweet Potato Purée
3. Cook the Sweet Potatoes
Peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain.
4. Make the Purée
In a blender, combine the cooked sweet potatoes, heavy cream, salt, black pepper, and nutmeg. Blend until smooth. Keep warm.
For the Grouper
5. Season the Fish
Pat the grouper fillets dry and season with salt and black pepper.
6. Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Add the grouper fillets and cook for about 3-4 minutes on each side until golden brown. Remove from pan and let rest.
7. Make Brown Butter
In the same skillet, reduce heat to medium and add unsalted butter. Cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.
Assembly
8. Plate the Dish
On each plate, spread a generous amount of sweet potato purée, place a grouper fillet on top, drizzle with brown butter, and garnish with pickled chanterelles and a dollop of black truffle crema.
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