Bayou Grouper Recipe

Prepare fish

Pat the grouper fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while preparing other components.

Pan-sear grouper

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter until butter is foaming and oil is shimmering. Place fillets in the pan, spacing them apart. Sear undisturbed for 3–4 minutes until a golden crust forms. Flip and cook 2–3 minutes more (internal temperature about 130–135°F for moist, opaque fish) depending on thickness. Remove fillets to a warm plate and tent loosely with foil. Reserve pan juices for a touch of beurre blanc or to finish sauce if desired.

Sauté aromatics

In a small nonstick skillet, melt 1 tbs unsalted butter over medium heat. Add 1 tbs minced shallot and 1 tsp minced garlic and cook, stirring, for 45–60 seconds until fragrant and softened but not browned.

Finish crab

Add 6 oz lump crab meat to the skillet and gently fold to warm through for 1–2 minutes — do not break up lumps. Stir in 1 tsp lemon juice, 1/4 tsp Old Bay seasoning, 1/2 tsp hot sauce (optional), 1 tbsp chopped parsley, and 1/4 tsp kosher salt and 1/8 tsp pepper. Remove from heat and keep warm. Taste and adjust seasoning lightly.

Cook mushrooms

In a medium saucepan or sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium-high heat. Add 8 oz sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 5–7 minutes. Remove mushrooms to a bowl and set aside.

Start risotto

In the same pan, reduce heat to medium and add 1 tbs minced shallot and 1 tsp garlic; cook 30–45 seconds until translucent. Add 1 cup arborio rice and stir to coat with fat; toast the rice 1–2 minutes until edges are slightly translucent. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Add stock

Begin adding 3 cups hot gluten-free chicken or vegetable stock, a ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue for about 18–20 minutes until rice is al dente and creamy.

Finish risotto

Stir the cooked mushrooms back into the risotto with 1 tsp fresh thyme, 1/2 cup grated Parmesan, 1 tbs butter, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Adjust seasoning. Remove from heat; risotto should be creamy but not soupy. Keep warm.

Blanch and sauté

Bring a medium pot of salted water to a boil. Add 8 oz trimmed green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking; drain again and pat dry. In a skillet over medium heat, melt 1 tbs butter with 1/2 tbs olive oil. Add the beans and sauté 2 minutes to reheat and coat. Season with 1/4 tsp kosher salt, 1/8 tsp pepper and 1/2 tsp lemon zest. Keep warm.

Reduce aromatics

In a small saucepan, combine 2 tbs finely minced shallot, 1/2 cup dry white wine, and 1 tbs white wine vinegar. Bring to a gentle simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (approximately 6–8 minutes).

Mount with butter

Lower heat to low (sauce should be warm but not simmering). Whisk in the cold butter cubes a few at a time, allowing each addition to emulsify before adding more. Maintain a gentle whisk: the sauce should become glossy and slightly thickened. When all butter is incorporated, whisk in 1 tsp lemon juice, 1/4 tsp kosher salt and 1/8 tsp white pepper. Taste and adjust acidity or seasoning. Keep warm (do not overheat or it may break). If desired, stir in a tablespoon of the reserved pan juices from the seared grouper for extra flavor.

Divide the mushroom risotto between two warmed plates (about 1/2 cup each or to taste) and spread into a shallow mound. Top each mound with a seared grouper fillet.

Spoon warmed lump crab meat generously over each fillet (about 3 oz per fillet). Arrange a portion of green beans beside the risotto and fish.

Ladle 1–2 tablespoons of warm beurre blanc around the risotto and fish (not soaking the crab). Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately.