Seared Black Grouper with Roasted Baby Vegetables, Farro and Fresh Herb Florida Citrus Glaze — Recipe courtesy of Chef Jeffrey Jew, Top Chef contestant, and owner/chef of the upcoming new St. Petersburg restaurant Stillwaters Tavern on Beach Drive
2 cups Shaved Baby Carrots
1 cup Shaved Asparagus
2 Tbsp. Olive Oil
to taste Salt and Pepper
1 Tbsp. Olive Oil
2 cups Farro, cooked
1 cup English Peas, cooked
1 Tbsp. Grape seed Oil
2 – 8 oz. Portions Black Grouper
to taste – Salt and Pepper
1 cup Florida Orange Juice
1 Tbsp. Fresh Tarragon
1 Tbsp. Fresh Parsley
1 Tbsp. Butter
Preheat oven to 350 degrees
In a large bowl mix carrots, asparagus and olive oil and season with salt and pepper.
Place on a lined metal sheet pan and roast for 15 minutes.
Remove and let cool.
In a large sauce pan heat olive oil.
Add farro and heat through.
Add roasted vegetables and mix.
Cook for 5 minutes stirring frequently.
Add Peas and turn down to low.
In a non stick pan, heat grape seed oil over medium high heat.
Season grouper with salt and pepper on both sides
Put grouper in pan, laying fish away from you.
Sear on both sides for 5 minutes.
Two minutes before fish is done, add orange juice.
Reduce for the final two minutes.
Add herbs and butter.
Turn pan towards you and baste fish with sauce.
Remove from heat
Plate roasted vegetables, farro and peas on center of plate in a line.
Carefully lay fish along the vegetables.