Cast Iron Seared Grouper with Grilled Fresh Asparagus, Morels, Roasted Fingerling Potatoes, and Watercress Cream Recipe

Cast Iron Seared Grouper with Grilled Fresh Asparagus, Morels, Roasted Fingerling Potatoes, and Watercress Cream

Recipe courtesy of Tim Egan

Recipe Details

• Level: Intermediate
• Yield: 4 servings
• Total Time: 55 min (Prep: 20 min | Cook: 35 min)

Nutritional Information

Per Serving (1 of 4 servings):

• Calories: 1067
• Total Fat: 70 g
• Saturated Fat: 35 g
• Carbohydrates: 59 g
• Dietary Fiber: 12 g
• Sugar: 14 g
• Protein: 57 g
• Cholesterol: 270 mg
• Sodium: 2033 mg

Ingredients

For the Dish:

• Charred Seasoning Blend (recipe follows)
• 2 pound grouper fillet
• 12 fingerling potatoes
• 8 peeled white asparagus
• 8 peeled green asparagus
• 1/2 pound fresh morel mushrooms
• 1/2 cup sugar snap peas (remove pods)
• 3 tablespoons unsalted butter
• 3 bunches watercress
• 2 cups heavy cream
• 4 tablespoons grape seed oil, divided

For the Charred Seasoning Blend:

• 1 tablespoon black peppercorns
• 1 tablespoon coriander seed
• 1 teaspoon cayenne pepper
• 1 teaspoon Spanish paprika
• 2 lemons, zest, dried
• 2 oranges, zest, dried
• Salt and pepper

Instructions

Charred Seasoning Blend:

1. Combine all seasoning components into a spice grinder and process for roughly 1 minute. Reserve for use.

Prepare the Dish:

1. Set oven temperature to 350 degrees. Cut the grouper fillet into 4 equal pieces, preserving the skin. Lay the fillet with skin facing down on a plate and thickly apply the Charred Seasoning Blend to the meat portion. Leave to rest.
2. Roast the fingerling potatoes in oven for 15 minutes or until they become tender when pierced with a fork.
3. Remove the skin from and cook the asparagus in salted boiling water until just tender.
4. Cook the morels along with the spring peas and butter until they reach tenderness.
5. Blanch, shock and blend the watercress in a food processor with the cream and 2 tablespoons grape seed oil until completely smooth.
6. Warm the remaining 2 tablespoons grape seed oil until it begins to smoke and gently place the grouper with the meat side facing down and char the fish. Complete the cooking in the oven for 10 minutes.
7. To plate the dish, warm the asparagus on the grill. Heat the watercress cream until it reaches a gentle boil. Warm the morels and peas again. Warm the fingerling potatoes again. Arrange the asparagus on the plate, top with the morels and peas. Position the fingerlings next to the vegetables. Set the grouper next to the vegetables and sauce. Top with a few fresh watercress leaves.

Categories: Seafood Recipes