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Pan Roasted Grouper with Fresh Corn, Tomatoes and Arugula
Restaurant: Frazier's Bistro
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 Aris' Pairing For This Dish: Blackstone Pinot Grigio |
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Ingredients
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Grouper
4 grouper fillets, preferably local
1 tablespoon whole cumin seeds, toasted
4 sprigs fresh thyme, removed from stalks and chopped
salt and pepper to taste
Polenta
4 ears of fresh corn, clean and de-silked
1/2 cup milk
1 tablespoon butter, plus more for cooking
1 tablespoon parmesan cheese
1/4 cup mascarpone
salt and pepper to taste
Tomato Vinaigrette
4 beefsteak tomatoes, as ripe as possible
1/4 cup sherry vinegar
1/2 - 3/4 cup extra virgin olive oil, plus a splash for salad
Sautéed Vegetables
2 cups arugula
1 pint cherry or sungold tomatoes, cut in half
1 tablespoon chopped shallots
salt and pepper to taste
extra virgin olive oil
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Preparation
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Grouper
Grind the cumin seeds into a fine powder. Lightly sprinkle on the fish. Set aside in the refrigerator for 20-40 minutes.
Preheat the oven to 400 degrees.
Remove the fish from the fridge, and season with salt and pepper. Heat oil in a pan over high-heat, and sear the fish skin side down for about 2 minutes. Slide the pan in the oven and finish cooking, another 5-7 minutes depending on thickness. Carefully remove from the oven and add a small amount of butter and thyme to the tops of the fillets to finish.
Polenta
Cut the kernels off the corn cobs, reserving 1/2 cup. Using a box grater, shred the cleaned cobs, removing extra kernels and corn juice. Place the corn and milk into a blender. Blend until smooth. Strain into a medium pot and cook over low heat until a thick consistency is reached. It should look like polenta. Meanwhile, sauté the reserved kernels in butter and season with salt and pepper. Fold them into the polenta with the butter and cheeses. Keep the polenta warm until ready to serve.
Tomato Vinaigrette
Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Core and score the beefsteak tomatoes. Blanch them quickly in the boiling water (about 15 seconds). Remove from boiling water and shock in the ice bath. Peel the tomatoes and squeeze out the seeds. Put the tomatoes in a blender with the sherry vinegar and begin to puree. Drizzle in the olive oil, tasting until you have a balanced vinaigrette. Set aside.
Sautéed Vegetables
Sauté the arugula and cherry tomatoes together in a skillet with the shallots and extra-virgin olive oil, salt and pepper.
Ladle the tomato vinaigrette on the plate. Spoon on the polenta. Add the sautéed vegetables Top with the grouper. |
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