Grouper Pontchartrain Recipe

Prep fillets

Pat grouper fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. If fillets are thick (over 1 inch), butterfly or slightly pound to an even 1/2–3/4 inch thickness for even cooking.

Set up dredging station

Place 1 cup flour in a shallow dish, beat 2 eggs in a second dish, and combine 1.5 cups panko, 1/4 cup grated Parmesan, and 1 tsp smoked paprika in a third. Lightly dust fillets in the additional 1/4 cup flour, shake off excess, dip into beaten eggs, then press into the panko mixture to coat evenly.

Cook fillets

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if using a thermometer). Add fillets (work in two batches if needed) and cook 3–4 minutes per side until golden brown and internal temperature reaches 135–140°F (fish should flake easily). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while preparing toppings.

Sauté mushrooms

In a medium skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add sliced mushrooms and a pinch of salt; cook 4–5 minutes until browned and moisture has evaporated. Transfer mushrooms to a bowl and set aside.

Cook shrimp

In the same skillet, add remaining 2 tbsp butter and the minced shallot and garlic. Sauté 1 minute until fragrant. Add shrimp and cook 1–2 minutes per side until just opaque. Remove shrimp and slice into bite-sized pieces (or leave whole if preferred).

Combine seafood

Deglaze the skillet with 1/4 cup dry white wine, scraping up browned bits. Let reduce 1 minute. Return mushrooms and shrimp to skillet, add 8 oz jumbo lump crab meat gently (so lumps stay intact), 1 tbsp lemon juice, 2 tbsp chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Warm through 1–2 minutes—do not over-stir to preserve crab lumps. Taste and adjust seasoning.

If using fresh corn, blanch kernels in boiling salted water for 1 minute, drain and cool; if frozen, thaw and drain. In a bowl combine 1 cup corn kernels, 1/4 cup red bell pepper (small dice), 1/4 cup red onion (small dice), 1/2 minced jalapeño (seeded for less heat), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil and 1/4 tsp kosher salt. Mix and refrigerate until ready to plate so flavors meld.

Whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp minced chipotle in adobo (adjust to heat preference), 1 tsp Dijon mustard, 1/2 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp garlic powder and 1/4 tsp kosher salt until smooth. Refrigerate until plating. Taste and adjust acidity or heat.

In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 1 tbsp lemon juice, 1/2 tsp lemon zest and 1 tsp Cholula hot sauce. Keep warm but do not boil.

Plate the dish: place a panko-crusted grouper fillet on each plate. Spoon a generous portion of the shrimp and crab mixture atop each fillet, making sure to include crab lumps and mushrooms. Spoon 2–3 tbsp corn relish alongside or on top for freshness. Drizzle 1–2 tbsp chipotle remoulade across the plate or dot around the seafood. Finish with 1 tbsp warm lemon butter over the seafood, scatter microgreens (about 2 tbsp) and serve with a lemon wedge and a small bottle or drizzle of Cholula for guests to add more heat.

Taste a bite and adjust finishing salt, pepper, or a squeeze of lemon if desired. Serve immediately while the crust is crisp and the seafood is warm.