Pan Roast Red Grouper (al) Recipe
with turnip – miso – pear puree, roast romanesco, fried sage & pecan caper sultana brown butter vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Turnip-Pear Miso Puree
Peel and chop turnips and pear. In a medium pot, combine chopped turnips, pear, miso paste, and water. Bring to a boil, then reduce heat and simmer until turnips are tender, about 15 minutes.
- 2
Once cooked, blend the mixture until smooth and creamy. Adjust seasoning with salt and pepper to taste. Set aside.
- 3
Roast the Romanesco
Preheat the oven to 425°F (220°C). Cut the romanesco into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- 4
Prepare the Fried Sage and Pecan Caper Vinaigrette
In a small saucepan, melt the butter over medium heat. Add the pecans and cook until they start to brown, about 3-4 minutes. Add capers and sultanas, and cook for another 2-3 minutes.
- 5
Remove from heat and stir in fried sage leaves. Set aside.
- 6
Pan Roast the Red Grouper
Heat a large skillet over medium-high heat with a drizzle of olive oil. Season the red grouper fillets with salt and pepper. Place in the skillet and cook for about 3-4 minutes on each side until golden and cooked through.
- 7