SEARED GROUPER PRIMA VERA WITH FINGERLING POTATOES

Fish_House_GROUPER_BIG

 



The Fish House
Matthew Brown
 

7 oz. grouper filet
2 yellow squash
6 oz. grape tomatoes, halved
8 oz. arugula
2Tbsp. olive oil
1 tsp. salt and pepper (to taste)
2 oz. white wine

To prepare the squash, cut lengthwise into thirds. Remove the seeds. To prepare the potatoes, poach in water until a toothpick pierces the potato but does not break it. The potato should be cooked 85{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} through. When cooled, cut the potato in half lengthwise. In a medium sauté pan, add the olive oil. When the oil “ribbons” the pan is hot enough. Place the grouper in the pan skin side up. The top of the filet is the presentation side and should be allowed to get the color first. Flip the filet and allow to cook to an internal temperature of 145 degrees. Remove the filet from the pan and let rest on a clean plate or surface. The filet will continue to cook and become tender. With the pan still hot, place your prepared potatoes in the pan. When the potatoes start to pick up color, add the squash. When the squash has developed some color and is tender, add the tomatoes. The tomatoes will begin to break down and create the “sauce.” Add the salt and pepper to taste. When the tomatoes are glossy and beginning to wilt, add the white wine. The white wine will begin to break down the tomatoes even more. Remove the potatoes and place on a serving plate. Add the arugula to the pan. The arugula will wilt in about 30 seconds. Do not overcook the arugula. Place the filet on the potato and scoop the sautéed vegetable over the top.