Slow Baked Snowy Grouper Recipe

Preheat and marinate

Preheat the oven to 250°F (120°C) for slow baking. Pat the snowy grouper fillets dry with paper towel. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt and 1/2 tsp black pepper. Lightly brush or spoon the marinade over both sides of each fillet and let rest at room temperature for 10–15 minutes while you prepare the other components.

Transfer the fillets to a lightly oiled shallow baking dish or rimmed sheet, spacing them so air circulates. For even slow baking, place a folded piece of parchment under each fillet so they don’t stick and for easier transfer.

Sweat aromatics

In a medium saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced shallot and diced carrot and cook gently, stirring, until softened and translucent, about 4–5 minutes; do not brown.

Build flavor and deglaze

Stir in 1.5 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Carefully add 2 tbs cognac (if using) and ignite with a long match or flambé carefully to burn off the alcohol, or allow to bubble for 30–60 seconds if you prefer not to flambé. Add 1/4 cup dry white wine and scrape any browned bits; reduce by half, about 2 minutes.

Simmer with stock

Add 1 cup fish or shellfish stock, 1/4 cup chopped tomato, and 1 bay leaf. Bring to a simmer and reduce gently until the volume is reduced by about one-third (6–8 minutes) and the flavors concentrate.

Finish sauce

Remove the bay leaf. Lower the heat to low and whisk in 1/2 cup heavy cream and 2 tbs butter, one tablespoon at a time, to emulsify the sauce. Stir in 1 tbs chopped fresh tarragon (or the dried equivalent), 1/2 tsp salt and 1/4 tsp black pepper. Simmer 1–2 minutes more until silky. Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small warm bowl.

Slow-bake

Place the baking dish with fillets in the preheated 250°F (120°C) oven. Slow-bake until the center of each fillet reaches 120–125°F (49–52°C) for a moist, just-done texture, about 20–30 minutes depending on thickness. If you prefer slightly firmer, remove at 130°F (54°C).

Rest

Once at desired temperature, remove the fillets from the oven and tent loosely with foil. Let rest 3–4 minutes; the residual heat will carryover the cooking a few degrees.

Sauté spinach

While the fish bakes (or immediately after removing it), heat 1 tbs butter in a large wide skillet over medium heat. Add the thinly sliced garlic and cook 20–30 seconds until fragrant but not brown. Add the 8 cups fresh baby spinach in batches, turning gently with tongs until wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest. Remove from heat and keep warm. The spinach should be bright and just wilted.

Divide the spinach among four warm plates as a bed for the fish.

Make hazelnut crunch

While the fish rests, combine 1/2 cup toasted chopped hazelnuts, 2 tbs panko breadcrumbs, 1 tbs melted butter, 1/2 tsp lemon juice and 1 tbs chopped parsley in a small bowl. Toss to coat. If you prefer the crumbs slightly crispier, toast the mixture in a small dry skillet over medium heat 2–3 minutes until golden, stirring constantly; remove before it browns too much.

Plate

Place a rested grouper fillet atop the spinach bed. Spoon 2–3 tbs of the warm Sauce Américaine alongside or partially over the fillet (reserve a little sauce to pass at the table). Sprinkle the hazelnut crunch over the top of the fish and around the plate. Finish with a few microgreens or chervil and a small grind of black pepper.

Serve immediately with remaining sauce on the side. Suggested accompaniments: fingerling potatoes, buttered new potatoes, or a light risotto. Leftover sauce can be refrigerated for 2–3 days; reheat gently and add a splash of stock if it tightens.