PENSACOLA BLUE WAHOOS
CHRIS VOORHEES

5 oz. red grouper filet
5 yellow fingerling potatoes
5 asparagus, trimmed and blanched
¼ cup garlic cloves
2 oz. Orange-Molasses Reduction
3 oz. egg wash
3 oz. Pecan Breading
4 oz. olive oil
2 oz. unsalted butter
Kosher salt and fresh cracked black pepper to taste

Orange Molasses Reduction:
6 oz. fresh squeezed orange juice
2 ½ oz. molasses
Kosher salt and fresh cracked black pepper to taste

Add the orange juice and molasses to a hot sauté pan and let reduce on low until the consistency of syrup.

 Pecan Breading:
4 oz. pecan pieces
1 oz. Panko bread crumbs
1 Tbsp. all-purpose flour
1 tsp. blackened seasoning
Pinch of dried thyme

Pulse all ingredients together in a food processor until pecans are broken down into smaller pieces.

To make Grouper, toss the fingerling potatoes in half of the olive oil and season with kosher salt and fresh cracked black pepper. Place on a half-size cookie sheet and roast in a 450 degree preheated oven for 20 minutes. While the fingerlings are roasting, heat a sauté pan and add the remaining olive oil to the pan. Lightly brush the non-skin side of the fillet with the egg wash and season with salt and pepper; then press the brushed side into the pecan breading, making sure you have an even coating. When hot, place the grouper fillet breaded side down into the pan and let cook for 2-2 ½ minutes or until the crust is nice and golden brown. Turn the fillet over; add the butter to the pan and finish cooking an additional 2 ½ – 3 minutes, spooning the melted butter over the top of the grouper as it finishes. For the last five minutes of cooking the potatoes, place the trimmed asparagus on the cookie sheet and let them warm up while the fingerlings finish. To place, stack the fingerlings in the center of the plate and place the grouper on top of the fingerlings. Arrange the asparagus around the perimeter of the plate and drizzle the reduction sauce over the grouper and around the plate.