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Restaurants›River House›Grouper Oscar Recipe

Grouper Oscar Recipe

Inspired by River House

Time1h

Serves4

Fresh grouper, native blue crab meat asparagus, mashed potatoes and béarnaise sauce

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Ingredients

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Fish

4 pieces Fresh grouper fillets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Crab Topping

1 cup Blue crab meat

1 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

Asparagus

1 lb Asparagus, trimmed

2 tbs Butter

2 cloves Garlic, minced

Mashed Potatoes

2 lb Potatoes, peeled and cubed

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

Béarnaise Sauce

1 cup Butter, unsalted

3 pieces Egg yolks

2 tbs White wine vinegar

2 tbs Shallots, finely chopped

1 tbs Fresh tarragon, chopped

1 tsp Celtic sea salt

Method

Preparation

1

Cook the Potatoes

In a large pot, boil the peeled and cubed potatoes until tender. Drain and mash with butter, milk, and salt. Keep warm.

2

Prepare the Asparagus

In a skillet, melt butter over medium heat. Add minced garlic and asparagus. Sauté until asparagus is tender, about 5-7 minutes.

3

Make the Béarnaise Sauce

In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced. In a bowl, whisk egg yolks and gradually add melted butter, followed by the vinegar mixture. Stir until thickened. Season with salt.

Cooking the Grouper

4

Cook the Grouper

Season the grouper fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the fillets for about 4-5 minutes on each side or until golden brown and cooked through.

Assembly

5

Plate the Dish

On each plate, place a serving of mashed potatoes, top with asparagus, lay the grouper on top, and finish with a generous portion of blue crab meat. Drizzle with béarnaise sauce before serving.