Red Grouper

August 26, 2013 9:35:06 AM PDT
Signature Room's Executive Chef Rosalia Barron was invited to cook at the James Beard Foundation House in New York this October. Here's a recipe from the dinner.

Serves 4

Ingredients for the Red Grouper
Four 6-ounce Fillets Red Grouper
2 ounces Olive Oil
Salt and Pepper to taste

Method for the Red Grouper
1. Season the grouper fillets on both sides with salt and pepper.
2. Heat sauté pan over medium heat and add olive oil.
3. Place the fish into the pan and sauté on each side for about 3 minutes or until golden.

Ingredients for the Pears, Parsnips and Purple Potatoes

  • 16 ounces Anjou Pears
  • 8 ounces Parsnips
  • 8 ounces Purple Potatoes
  • 2 ounces Butter
  • 4 ounces White Wine
  • 4 ounces Clam Juice
  • 1 ounce Olive Oil
  • 2 ounces Roasted Garlic
  • 4 ounces Thyme Sprigs
  • Salt and Pepper to taste

Method for the Pears, Parsnips and Purple Potatoes
1. Preheat oven to 350°F.
2. Core pears and cut into quarters, slice thin.
3. Peel parsnip, cut into thin rounds.
4. Slice purple potatoes into thin rounds (do not peel)
5. In medium baking dish, spread butter on all sides.
6. Arrange cut vegetables in straight lines (make sure all vegetables are cut the same size).
7. Add white wine, clam juice, olive oil, roasted garlic, thyme, salt and pepper to the dish and cover with foil.
8. Bake for 20-25 minutes until tender.

    Ingredients for the Kohlrabi Whip
  • 1 1/2 pound Kohlrabi
  • 2 cups Milk
  • 2 ounces Butter
  • Salt and Pepper to taste

Method for the Kohlrabi Whip
1. Peel and dice Kohlrabi.
2. In a medium sauce pan, add milk and kohlrabi, bring to a simmer and cook for 20 minutes until tender.
3. Strain and reserve milk.
4. While hot, add kohlrabi to a mixing bowl and whip until smooth
5. Add butter and season to taste.
6. Keep warm until serving.

Ingredients for the Pear-Parsley Sauce 16 ounces Anjou Pears ½ bunch Parsley 4 ounces Green Apples 1 cup Clam Juice 3 ounces Pear Juice Salt and Cayenne Pepper to taste

Method for the Pear-Parsley Sauce
1. Dice 10 ounces of pear into large pieces.
2. Pull parsley leaves.
3. Dice the apples into large pieces.
4. In a blender, add clam juice, pear juice diced pear, parsley leaves and diced apples. Blend at high speed until smooth.
5. Dice the remaining 6 ounces of pear into very small pieces.
6. Combine diced pears with blended mixture and season with salt and cayenne pepper to taste.
7. Serve room temperature.

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