Grouper Recipe

Reduce and finish

In a small saucepan over medium heat, melt 1 teaspoon butter (optional) and add the minced shallot. Sauté until translucent, about 1–2 minutes. Add the white wine and thyme sprig; simmer until reduced by half, about 3–4 minutes. Add the stock and continue to simmer until reduced to about 1/2 cup and slightly syrupy, about 6–8 minutes. Remove thyme. Off the heat, whisk in the cold cubed butter one piece at a time to emulsify the sauce. Stir in the lemon juice, season with salt and pepper, and keep warm. Taste and adjust acidity or seasoning as needed.

Bring a small pot of salted water to a boil. If using fresh peas, blanch for 1–2 minutes until bright green and tender; if frozen, boil for 1 minute. Drain and immediately shock in ice water to preserve color. Drain again. In a small skillet over medium heat, melt 1 tablespoon butter, add the peas and toss until heated through, about 1–2 minutes. Stir in chopped mint, lemon juice, and salt. Keep warm.

Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions (usually 2–3 minutes) until they float. Meanwhile, in a large sauté pan over medium heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add minced garlic and sauté briefly until fragrant (30 seconds). Using a slotted spoon, transfer cooked gnocchi directly from the boiling water into the sauté pan. Sear gently, turning occasionally, until golden brown spots appear, about 3–4 minutes. Stir in grated Parmesan, season with salt and pepper, and remove from heat. Keep warm.

Gently warm the cooked lobster meat in a small skillet with 1 tablespoon butter over low heat for 1–2 minutes — just until warmed through (do not overcook). Stir in the lemon zest and a pinch of sea salt. Keep warm.

Pat the grouper fillets dry with paper towels and season both sides with kosher salt and black pepper. Heat a large nonstick or stainless-steel sauté pan over medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, place fillets in the pan and sear without moving for 2–3 minutes until a golden crust forms. Reduce heat to medium-low, add 2 tablespoons butter to the pan and baste the fillets with the melted butter for another 2–3 minutes, or until the fish registers 125–130°F (52–54°C) for moist, flaky grouper. Transfer fillets to a warm plate and rest 2 minutes.

Warm plates. Spoon a small pool of the lemon jus onto each plate. Place a portion of gnocchi slightly off center, top with a few pieces of warmed lobster meat, then sit a grouper fillet gently atop or beside the gnocchi. Spoon a little more lemon jus over the fish and around the plate. Arrange spring peas beside the gnocchi. Finish with a few microgreens or baby arugula, a light drizzle of extra-virgin olive oil, and a lemon wedge. Serve immediately.