Description
Fancy, yet approachable, this recipe features pan-seared grouper, creamy corn pudding, and a bright oyster mushroom vinaigrette.
Ingredients
Units
Scale
- 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
Instructions
For the vinaigrette
- Heat a medium skillet, add mushrooms, and sauté in olive oil, sprinkling with salt and pepper, until wilted (1-2 minutes).
- Add thyme, garlic, and shallots; sauté for 1 minute.
- Reduce heat, add sherry vinegar and honey, and stir to combine.
- Taste and add more salt and pepper as needed; reserve for plating.
For the corn pudding
- Puree stock and corn in a high-speed blender.
- Strain the corn puree through a fine strainer and pour into a double boiler over moderate heat.
- Season with salt and pepper and stir often; the mixture will thicken.
- Cook until desired consistency, then stir in butter and crème fraîche.
- Taste and adjust salt and pepper as needed; keep warm.
For the grouper
- Preheat a large nonstick skillet over medium-high heat (approximately 375°F/190°C).
- Sprinkle fillets with salt and pepper.
- Add oil to the skillet, then carefully add grouper fillets (do not overcrowd).
- Sear the fish, adding butter and fresh thyme, until well seared and cooked through (3 minutes per side).
- Remove from the skillet.
- To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls.
- Place a warm grouper fillet in the center, garnish with mushroom vinaigrette and petite greens.
- 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