Daytime Seared Black Grouper from a Top Chef

Daytime Seared Black Grouper from a Top Chef (Image 1)

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.

Spoon sauce around plate and on top of fish

 

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