Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
Preheat the oven to 350 degrees F.
Divide the fish into four portions, leaving the skin intact. Place the fillet skin side down and rub generously with the blackening spice. Set aside.
Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork.
Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente.
Sauté the morels with the butter and the snap peas in a medium skillet over medium heat.
Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the canola
Heat the remaining canola oil in a skillet over medium high heat until it smokes. Place the grouper skin side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes.
To finish the dish, reheat the asparagus on a hot grill.
Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes.
Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables.
Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves.