Pan-seared grouper w/soft ancho polenta & avocado sauce c
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Pan-seared grouper w/soft ancho polenta & avocado sauce c
  Polenta    Sauces    Avocado    Fish  
Last updated 6/12/2012 12:47:36 AM. Recipe ID 8380. Report a problem with this recipe.
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      Title: Pan-seared grouper w/soft ancho polenta & avocado sauce c
 Categories: Fish, Sauces
      Yield: 4 Servings
MMMMM------------------------SAUCE CHORON-----------------------------
      4 oz White wine
      4 oz White wine vinegar
      2 oz Shallot; chopped
           Tarragon stems
    1/2 tb Black pepper; cracked
      6    Egg yolk; stirred
      1 lb Butter; clarified
      1 pn Cayenne
           Salt; to taste
      1 tb Chervil; chopped
      1 tb Tarragon; chopped
      1 tb Lemon juice
    1/2 c  Tomato concassť
    1/2 c  Avocado; chopped

      4 c  Vegetable stock; mixed
           -w/orange juice
      1 c  Cornmeal; coarse
    1/2 c  2% milk
    1/4 c  Romano cheese; fresh grated
      1 ts Ancho chile paste

      1 ts Ginger
      1 ts Garlic
      1 ts Shallot
      1 ts Lemon zest; or lemon grass
      2 oz Olive oil
      1    Lemon; juice of
           Salt; to taste
           Pepper; to taste
      4    Grouper fillets; 8 ounce

MMMMM-------------------MANGO AND TOMATO SALSA------------------------
      1    Mango; diced small
      2    Tomato; concassť
      1    Red onion; diced fine
      2 tb Cilantro; chopped
      2 oz Olive oil
      1 ts Green chiles; chopped
           Salt; to taste
           Pepper; to taste
  Note 1: The recipe states "4 cups vegetable stock and orange juice
  mixed", but does not give any amounts for each to make up the 4 cups.
  Note 2: Concassť: Peeled, seeded tomatoes, chopped fine.
  SAUCE: Combine the white wine, white wine vinegar, shallots, tarragon
  stems, and cracked black pepper in a saucepan. Bring to a boil,
  reduce to one-third the volume and strain. Stir the warm reduction
  into the egg yolks and whip continuously over a double boiler until
  thickened. Slowly add in the clarified butter, whisking constantly.
  Add the cayenne, pepper, salt, all but 1/2 teaspooon chervil,
  tarragon, lemon juice, tomato concassť, and avocados. Reserve the 1/2
  teaspoon chervil for garnish. Keep the sauce warm until service.
  POLENTA: Bring the vegetable stock and orange juice to a boil.
  Gradually whisk the cornmeal into the stock. Reduce heat, and simmer,
  stirring frequently, until thickened. Add the milk and cook until
  cornmeal is creamy. Remove from heat and stir in the Romano cheese.
  Season to taste and reserve.
  GROUPER: Mix the ginger, garlic, shallots, lemon zest, olive oil,
  lemon juice, salt, and pepper together into a paste with a hand
  blender. Spread over the fish and marinate for 1 to 2 hours. Heat a
  heavy skillet until it smokes. Place the fish, skin side down, in the
  pan to brown then turn it over. Let the fish brown, and finish in a
  hot oven. Add oil if needed.
  SALSA: Mix all ingredients together. Set aside.
  SERVICE: Pipe polenta with a pastry bag onto the left side of the
  plate in a curved rope-like presentation. Place a spoonful of the
  mango and tomato salsa in the center of the plate, top with the
  grouper and nap Choron sauce over half the fish. Sprinkle with 1/2
  teaspoon reserved chervil.

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Recipe ID 8380 (Apr 03, 2005)

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