| 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 | t | Shallots, chopped |
| 1/2 | t | Garlic, chopped |
| 1 | t | Roasted red peppers, finely |
| diced and | ||
| sauteed | ||
| 1/2 | c | Navy beans, fully cooked |
| 1/2 | c | White wine |
| 1 | t | Fresh lemon juice |
| 7 | Manila clams | |
| 1 | t | Italian parsley, chopped |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1 | Italian parsley leaves | |
| 6 | oz | Olive oil |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 Recipe by: IN FOOD TODAY SHOW #INB179 Converted by MM_Buster v2.0n.
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