| 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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