Shooter! - Grouper recipe for you!

[tullibee]

Pan-Seared Grouper with Lemon Fennel Relish

from the Capitol Grille

Lighter fare does not have to be light in flavor. Quite the contrary. Chef Nuetzi proposes pan-searing fresh grouper in clarified butter until golden brown, then roasting it with white wine until tender. And serving it with the Chef’s own tangy Lemon Fennel Relish which complements fish beautifully (and dazzles dinner guests).

Serves: 6
Lemon Fennel Relish:6 ea Lemons
1/2 ea Fresh Fennel Bulb, split and thinly sliced
1 Cup Water
2/3 Cup Granulated Sugar
5 Tbsp Canola Oil
2 ea Shallot, thinly sliced
1 tsp Kosher Salt
2/3 Cup White Wine
1 Tbsp Rice Vinegar
1 tsp Curry Powder
2 Tbsp Parsley, Freshly Chopped


Wash the lemon well and cut the top and bottom off, squaring each end. Stand the lemon up on one of the squared ends and using a sharp paring knife, cut off the rind and pith (white bitter part between the skin and flesh of the lemon) being careful not to cut too deeply into the lemon.
Over a medium-sized stainless bowl, use the paring knife to divide the lemons into segments by slicing on each side of the separating membrane (catch all of the lemon juice in the bowl). Add the thinly sliced fennel to the lemon segments and gently toss. Set aside.
Bring the water to a boil in a small saucepan and then whisk in sugar. Once the sugar is fully dissolved, bring back to a boil. Remove the pan from the heat and pour the boiling hot syrup over the lemon fennel mixture. Stir once gently and allow to cool at room temperature.
While the lemon fennel relish is cooling; warm a medium-sized saucepan over medium heat.
Add the oil and shallots, season with salt and cook for 3 minutes until the shallots are translucent.
Add the white wine, rice vinegar, curry powder, and simmer until the liquid is nearly evaporated being careful not to boil dry.
Using a rubber spatula, add the curry mixture into lemon fennel relish; add the chopped parsley and fold gently until well combined. Set aside for service.
For the Fish:
6 ea Skinless Grouper, or other mild white fish
1 Tbsp Kosher Salt
2 tsp Freshly Ground Black Pepper
2 Tbsp Clarified Butter
1/4 Cup White Wine
6 ea Parsley Sprigs


Preheat the oven to 375° F.
Warm a large sauté pan over medium high heat.
Pat both sides of the fish dry with paper towels. This will help create a golden brown exterior when searing.
Season both sides of the fish with salt and pepper.
Add the butter to the hot sauté pan and heat until you see wisps of smoke.
Gently place the fish in the pan (Do not crowd the fish. Sauté in batches if necessary).
Sear the fish to golden brown (about three minutes) and gently flip it and cook for three minutes more.
Place in a shallow roasting dish or, if your pan has an ovenproof handle, you may leave it in the pan. Add the white wine to keep fish moist and roast in the preheated oven for five minutes, or until cooked through. You can check the doneness by inserting a toothpick into the thickest portion. If the toothpick passes through with minimal resistance, the fish is done.
Place the fish onto warm plates and top with a spoonful of the Lemon Fennel Relish. Garnish with a sprig of fresh parsley or pull the leaves from the stems of the parsley and sprinkle on the plate around the fish.
Curry powder is a mixture of spices of widely varying composition, developed by the British during their colonial rule of India because they wished to take the taste of Indian food home without having to use the fresh spices. Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, clove, mustard seed, green cardamom, black cardamom, nutmeg, red pepper, cinnamon and black pepper may also be added.