Grilled Black Grouper Recipe

Prep fish

Pat the black grouper fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Rub 1 tbs olive oil over both fillets and lightly zest half the lemon over them; set aside at room temperature for 10 minutes.

Grill fish

Preheat a gas or charcoal grill to medium-high (around 425°F / 220°C) or preheat a heavy grill pan on the stovetop until smoking lightly. Oil the grill grates or brush the grill pan with remaining 1 tbs olive oil. Place the fillets skin-side down and grill undisturbed for 4–5 minutes, until the skin is crisp and releases easily. Flip and grill 2–3 minutes more, until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium; remove from heat, squeeze the reserved lemon juice over the fish, and tent loosely with foil while finishing other components.

Cook potatoes and carrots

Place the potato cubes and carrot pieces in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until both potatoes and carrots are very tender, about 15–20 minutes. Drain well.

Whip

Return drained potatoes and carrots to the warm pot off the heat. Add butter, milk, and heavy cream. Use a potato ricer or hand masher to break down the vegetables, then whip with a hand mixer or a wooden spoon until smooth and velvety. Season with 3/4 tsp salt and 1/4 tsp white pepper; taste and adjust. Stir in snipped chives. Keep warm until plating.

Prepare artichokes

Trim the artichokes: remove tough outer leaves, trim stems and tops, rub exposed parts with lemon to prevent browning, then halve each artichoke and remove the choke if present.

Braise

In a wide skillet, heat 1 tbs olive oil over medium heat. Add smashed garlic and halved artichokes cut-side down; cook 3–4 minutes until lightly browned. Add the white wine and stock, squeeze the halved lemon into the pan and then drop the rinds in, season with 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low, cover, and simmer gently for 12–15 minutes until the artichokes are tender when pierced with a knife. Remove lid and increase heat to medium-high to reduce the braising liquid slightly until glazed, about 2–3 minutes.

Make reduction

In a small, heavy saucepan, combine minced shallot, 1/2 cup dry white wine, and 2 tbs white wine vinegar. Bring to a simmer and reduce over medium heat until about 2–3 tablespoons of liquid remain (concentrated and nearly syrupy).

Mount butter

Reduce heat to low. If using, whisk in 1 tsp heavy cream to help emulsion. Gradually whisk in the cold cubed butter, one or two cubes at a time, allowing each addition to emulsify before adding more. Keep whisking until sauce is smooth and slightly thickened. Do not boil. Season with 1/4 tsp salt, 1/8 tsp white pepper, and 1/2 tsp fresh lemon juice. Remove from heat and stir in 1/2 tsp truffle oil. Keep the beurre blanc warm (place the pan in a warm water bath) until ready to serve.

Warm plates. Spoon a generous portion of the carrot whipped potatoes slightly off-center. Arrange 3 halved braised artichokes beside the potatoes. Place the grilled black grouper fillet on top of the potatoes or beside them, skin-side up for presentation. Spoon 2–3 tbs of the warm truffle beurre blanc around and lightly over the fish (avoid drowning the crisp skin). Scatter microgreens or baby arugula lightly with a small drizzle of olive oil and a pinch of sea salt flakes. Serve immediately.