Grilled Gulf Catch with Roasted Vegetable Medley
- 8 oz. fresh grouper
- 3 oz. fresh green beans (trimmed and blanched)
- 2 oz. julienne carrots (blanched)
- 1 oz. julienne red onions
- 2 oz. champagne butter
- Creole seasoning
- salt and pepper to taste
- canola oil
Blanch green beans and carrots just until tender, shock in ice water, and set aside. Make champagne butter and set aside (recipe follows). Season fish generously on both sides with Creole seasoning and sauté in a little canola oil in a nonstick skillet over medium heat for approximately 3 minutes on each side, or until fish flakes when you push with fingertip. While fish is cooking, sauté vegetables in canola oil and season with salt and pepper.
Champagne Butter
- 2 cups champagne
- 1 tsp. peppercorns
- ½ cup diced shallots
- ¼ oz. thyme
- 2 lemons, peeled
- 1 cup cream
- ½ tsp. salt
- ½ tsp. white pepper
- 8 oz. butter
Place first 6 ingredients in sauce pot over medium heat. Reduce liquid until slightly thickened. Strain liquid into blender, pressing all ingredients to remove as much flavor as possible. With blender running, drop in butter a little at a time allowing to fully blend in between each piece. Add seasonings and store in a warm area. Yield: 2 cups.
To plate, place vegetables down center of plate. Place cooked fish on top of vegetables. Spoon champagne butter on top of fish and around the vegetables on the bottom of fish.
