Cast Iron Blackened Grouper With Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, And Watercress Cream
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
57
Spice
63
Sweetness
25
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
910 g
Fillet (grouper)450 g
Mushroom (fresh morel)3 tbsps
Unsalted Butter3 bunches
Watercress2 cups
Heavy Cream4 tbsps
Grape Seed Oil (divided)1 tbsp
Black Peppercorn1 tbsp
Coriander Seed1 tsp
Cayenne Pepper1 tsp
Spanish Paprika1
SaltDirections:
1
Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on
2
Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh
3
Set aside
4
Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender
5
Peel and blanch the asparagus in salted boiling water until al dente
6
Saute the morels with the spring peas and butter until tender
7
Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree
8
Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish
9
Finish in the oven for 10 minutes
10
To finish the dish, reheat the asparagus on the grill
11
Bring the watercress cream to a simmer
12
Reheat the morels and peas
13
Reheat the fingerling potatoes
14
Place the asparagus on the plate, place the morels and peas on top of the asparagus
15
Place the fingerlings next to the vegetables
16
Place the grouper on the side of the vegetables and sauce
17
Garnish with a few watercress leaves
18
Prepare the blackening spice
19
Put all listed ingredients into a coffee grinder and grind for approximately 1 minute
20
Set aside