H2O_Blackened_Grouper_BIG

 

H2O RESTAURANT
DAN DUNN
 

1 ½ lbs. grouper, cont into 7 oz portions
12 shrimp (16/20 ct.) peeled and deveined
1 cup stone-ground yellow grits
1 Tbsp. olive oil
1 Tbsp. blackening seasoning
½ red pepper, diced
½ purple onion, diced
2 oz. tasso
½ cup white wine
4 oz. butter
Salt and pepper to taste

Cook grits according to package directions. Pre-heat a cast iron skillet. Sprinkle blackening seasoning on both sides of the grouper filet. Add a splash of olive oil in the cast iron skillet and place fish filets in the pan away from you. Sear both sides are approximately 8-10 minutes. Turn filets and finish cooking in a pre-heated oven for 10 minutes. In another hot pan, add a little butter, shrimp, peppers, tasso, onion and garlic. Saute for 3 minutes then add a splash of wine. Finish with a little more butter. To serve, place grits on plate, add fish filet and top with shrimp sauté. May be served with a side of sautéed spinach.