Grouper “niçoise” Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   In a pot of boiling salted water, cook the fingerling potatoes until tender, about 15-20 minutes. Drain and let cool slightly, then slice them in half.

2. 2

   Sauté the Haricot Verts

   In a skillet over medium heat, add 1 tbsp olive oil. Sauté the haricot verts for about 4-5 minutes until bright green and tender. Season with salt and pepper. Set aside.

3. 3

   Cook the Grouper

   In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Season the grouper fillets with salt and pepper. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

4. 4

   Prepare the Sauce

   In a small saucepan, melt the butter over low heat. Add the preserved lemon and stir. Allow to simmer for a couple of minutes. Remove from heat.

5. 5

   Assemble the Dish

   On each plate, arrange the sautéed haricot verts, artichokes, kalamata olives, roasted red tomatoes, and fingerling potatoes. Place the grouper fillet on top and drizzle with the preserved lemon butter. Garnish with a cured egg yolk if desired.