Sauteed grouper with roasted acorn squash

Sauteed grouper with roasted acorn squash

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Sauteed Grouper with Roasted Acorn Squash, Rattlesnake Beans, Crimini Mushrooms and Mushroom Broth

Made by Chef Chris Kennedy from The Club

 

For the mushroom broth:

Clean and chop on quart of crimini or shiitake mushrooms reserving half for the plate

Saute mushrooms with 1 teaspoon shallot, one teaspoon garlic and cover with chicken stock or water and simmer for 30 minutes

Season with salt

Keep warm for plate up

 

For the acorn squash:

Peel and cube squash

Coat with olive oil

Season with fresh thyme, salt and pepper

Roast in a preheated 350 deg oven for 15-20 minutes until tender

Set a side to cool

 

For the pole beans:

Clip ends and remove any strings

Boil beans in salted water for 10-15 minutes until tender

Shock beans in ice water

Drain and reserve

 

To saute fish:

Season both sides with sea salt or kosher salt and pepper

Preheat pan on medium high

Add canola or blended oil to pan just prior to adding fish to pan

Lay fish into hot pan, belly side down and sear for 2 minutes

Flip fish and finish on opposite side for about a minute sepending on thickness of fish

 

To serve:

Saute mushrooms in pan with 1 teaspoon chopped garlic and 1 teaspoon chopped shallot

Add squash and beans to reheat

Season with salt and pepper

Place vegetables down in bowl and pour broth over vegetables

Place fish on top of vegetable and drizzle fish with good extra virgin olive oil

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