Grouper Oscar recipe served on a plate, by River House
Sep 24 2026
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

Crab Topping

Asparagus

Mashed Potatoes

Béarnaise Sauce

Method

Preparation

  1. 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. 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. 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

  1. 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

  1. 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.

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