Grouper Imperial Recipe
Pan seared Grouper topped with Louisiana lump crab in a Sherry Imperial Sauce, Garlic Haricot Verts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Haricot Verts
Bring a pot of salted water to boil. Add the haricot verts and blanch for about 3-4 minutes until vibrant green. Drain and immediately plunge into ice water to stop cooking. Set aside.
- 2
Pan-sear the Grouper
Season the grouper fillets with salt and black pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
- 3
Make the Sherry Imperial Sauce
In the same skillet, add the remaining 2 tablespoons of butter and sauté the minced garlic until fragrant. Pour in the sherry wine, scraping the bottom of the pan to deglaze. Allow it to simmer for 2-3 minutes, then add the heavy cream and stir until thickened, about 5 minutes. Gently fold in the lump crab meat.
- 4
