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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Fish & Shellfish > Blackened Grouper with Asparagus and Morels |
Blackened Grouper with Asparagus and Morels
This dish takes some fussing, which is to say this is not "Cheater Gourmet." This is the real thing, and it's worth every minute you spend on it. Granted, it's not the type of meal you make for the kids after soccer practice. But if you have a sweetheart with a birthday coming up, and you're looking for something special to do for him or her, then this is impressive, delicious, and romantic. Remember two things: 1) zest the lemons and oranges a couple of days ahead of time and give the zest time to dry; and 2) when you sit down to this dinner, take the telephone off of the hook.
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Ingredients:
Blackening Spice:
1 tablespoon fresh peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon paprika
2 lemons, zest, dried
2 oranges, zest, dried
Sea salt & freshly ground black pepper
Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside.
2 pound grouper fillet
12 fingerling fingerling potatoes
16 peeled asparagus
½ pound fresh Morel mushrooms
½ cup sugar snap peas, pods removed
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons Grape seed oil, divided
Preheat the oven to 350 degrees F and 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 grape seed oil.
Heat the remaining grape seed 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.
Assembly:
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.
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