| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Infood02 | 1 | servings |
INGREDIENTS
| 1 | Grouper fillet; skinless (7 ounce) | |
| Kosher salt | ||
| Fresh ground black pepper | ||
| 1 | oz | Olive oil; up to |
| 1 | oz | Olive oil |
| 1 | ts | Shallots; chopped |
| 1/2 | ts | Garlic; chopped |
| 1 | ts | Roasted red peppers; finely diced and |
| ; sauteed | ||
| 1/2 | c | Navy beans; fully cooked |
| 1/2 | c | White wine |
| 1 | ts | Fresh lemon juice |
| 7 | Manila clams | |
| 1 | ts | Italian parsley; chopped |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1 | bn | Italian parsley leaves |
| 6 | oz | Olive oil |
| Kosher salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
GROUPER RAGOUT PARSLEY SAUCE Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking. Ragout: Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper. Parsley Sauce: Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper. Plate Presentation: Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce. Yield: 1 serving Converted by MC_Buster. Per serving: 2679 Calories (kcal); 231g Total Fat; (78% calories from fat); 74g Protein; 66g Carbohydrate; 96mg Cholesterol; 159mg Sodium Food Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 45 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB179 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”