Gulf Grouper Recipe

Prep fillets

Pat grouper fillets dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Let rest at room temperature 10–15 minutes.

Dredge

Put 1 cup flour in a shallow dish. Lightly coat each seasoned fillet in flour, shaking off excess; place on a plate. The light flour layer will help form a bronzed crust.

Cook fillets

Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil and 3 tbs unsalted butter. When butter foams and just begins to brown, add fillets presentation-side down (do not overcrowd; cook in batches if needed). Sear 3–4 minutes without moving to develop a bronzed crust. Flip carefully and cook 2–3 minutes more, or until internal temperature reaches 135–140°F and fish flakes easily. Remove to a warm plate and tent loosely with foil while you finish sauce and succotash.

Gently pick through crab meat to remove any cartilage or shell pieces. In a small bowl combine 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tbs finely chopped chives, 1/4 tsp kosher salt and 1/4 tsp black pepper. Fold in crab meat carefully to keep lumps intact. Taste and adjust seasoning. Keep chilled until plating; spoon warm or at room temperature onto the finished fish just before serving.

Start vegetables

In a sauté pan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the finely diced shallot and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until aromatic.

Add vegetables

Add 1.5 cups corn kernels and 1 cup baby limas (or thawed frozen limas). Cook, stirring occasionally, 3–4 minutes until corn begins to brown slightly. Add 1/2 diced red bell pepper and 1/2 diced zucchini, continue to cook 2–3 minutes until vegetables are tender-crisp.

Finish succotash

Stir in 1/2 cup halved cherry tomatoes and cook 1 minute to warm. Remove from heat and fold in 2 tbs chopped basil, 1 tsp lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm for plating.

Make light roux

In a medium saucepan over medium heat, melt 3 tbs butter with 1 tbs olive oil. Add 2 tbs flour and stir constantly to form a blond roux, cooking 2–3 minutes until it smells lightly nutty and turns a pale golden color (do not brown deeply).

Build base

Add the minced shallot and 2 minced garlic cloves to the roux and cook 1 minute. Deglaze with 2 tbs white wine (if using) scraping any bits, then slowly whisk in 1 cup warm fish or chicken stock until smooth. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly.

Blend herbs

Place 1/2 cup chopped parsley, 1/4 cup chopped cilantro, 1/4 cup chopped basil, and the sliced green onions into a blender or use an immersion blender in a bowl with about 1/4 cup of the warm sauce. Puree until bright green and smooth. Taste and season with 1 tbs lemon juice, 1/2 tsp Creole seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp hot sauce if you want heat.

Finish sauce

Return the herb purée to the saucepan, warm gently over low heat, and whisk to combine with the remaining sauce. Adjust consistency with up to 2 tbs extra stock or water if too thick. Keep warm but do not boil once herbs are added. Hold until plating.

Plate components

Spoon a generous portion (about 1/2–3/4 cup) of warm summer succotash onto each plate as a base. Place one bronzed grouper fillet centered on the succotash. Spoon 2 oz (about 2 tbs) of the jumbo lump crab mixture atop each fillet, being careful to keep lumps intact.

Sauce & finish

Ladle 2–3 tbs of the warm green gumbo sauce around the succotash and lightly over the edge of the fish (not so much that it soaks the crust). Drizzle 1 tbs chive oil or olive oil and scatter microgreens or baby arugula (about a small handful) over the plate. Sprinkle a pinch (about 1/4 tsp) sea salt flakes over the fish and finish with a lemon wedge per plate.

Serve immediately while fish is warm and sauce is glossy.