Yellowedge Grouper with Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

Pan-sear the grouper last. Everything else can be made ahead: the corn pudding, the mushroom vinaigrette, the greens. Then it is just two minutes per side on a hot pan and you are plating a restaurant-quality dish at home. Yellowedge grouper is mild and firm, which means it needs the acidity of sherry vinegar in the mushroom vinaigrette and the richness of the corn pudding to give it context. Creamy base, bright acidic topping, clean fish. The structure is simple. The execution is what separates a good plate from a forgettable one.

How to Make Yellowedge Grouper with Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

The corn pudding

Blend the corn with vegetable stock, strain it, then cook it down with crème fraîche. You want it thick enough to pool on a plate without spreading thin. Taste for seasoning before it sets: corn pudding that is under-salted makes the whole plate taste bland.

Searing the fish

Dry the fillets before they hit the pan. Any surface moisture causes steaming instead of browning. Hot pan, enough oil, do not move the fish for the first ninety seconds. It will release on its own when the crust has formed.

Vinaigrette timing

Make the mushroom vinaigrette while the corn pudding cooks. Oyster mushrooms wilt fast: one to two minutes is enough. Add the honey after the vinegar or it scorches. Spoon the vinaigrette over the fish just before serving, not before.

Yellowedge Grouper with Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens

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• Author: Susan Benton
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Fancy, yet approachable, this recipe features pan-seared grouper, creamy corn pudding, and a bright oyster mushroom vinaigrette.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) oyster mushrooms stems removed
• 2.5 ounces (71 g) fine quality extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh thyme, leaves picked
• 1 clove garlic finely minced
• 1 shallot, finely minced
• 1 ounce (28 g) fine quality sherry vinegar
• 0.25 ounces (7 g) tupelo honey
• 1 cup (237 ml) vegetable stock
• 3 ears corn, shucked, silk removed and kernels shaved off the cob
• 1 tablespoon unsalted butter, at room temperature
• 0.5 tablespoon creme fraiche, at room temperature
• Four 6-ounce fillets (Four 170 g fillets) Yellowedge gulf grouper, skin and bones removed
• 2 ounces (57 g) blended vegetable and olive oil
• 1 ounce (28 g) unsalted butter, at room temperature
• 4 sprigs fresh thyme
• Petite greens, for serving

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Instructions

For the vinaigrette

1. Heat a medium skillet, add mushrooms, and sauté in olive oil, sprinkling with salt and pepper, until wilted (1-2 minutes).
2. Add thyme, garlic, and shallots; sauté for 1 minute.
3. Reduce heat, add sherry vinegar and honey, and stir to combine.
4. Taste and add more salt and pepper as needed; reserve for plating.

For the corn pudding

1. Puree stock and corn in a high-speed blender.
2. Strain the corn puree through a fine strainer and pour into a double boiler over moderate heat.
3. Season with salt and pepper and stir often; the mixture will thicken.
4. Cook until desired consistency, then stir in butter and crème fraîche.
5. Taste and adjust salt and pepper as needed; keep warm.

For the grouper

1. Preheat a large nonstick skillet over medium-high heat (approximately 375°F/190°C).
2. Sprinkle fillets with salt and pepper.
3. Add oil to the skillet, then carefully add grouper fillets (do not overcrowd).
4. Sear the fish, adding butter and fresh thyme, until well seared and cooked through (3 minutes per side).
5. Remove from the skillet.
6. To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls.
7. Place a warm grouper fillet in the center, garnish with mushroom vinaigrette and petite greens.
8. Serve.

Notes

• For a richer corn pudding, use heavy cream instead of crème fraîche.
• To prevent the grouper from sticking, ensure your skillet is adequately hot before adding the fish.
• Substitute cremini or shiitake mushrooms for the oyster mushrooms if needed.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 10
• Sodium: 400
• Fat: 35
• Saturated Fat: 10
• Unsaturated Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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