BLACK GROUPER IN POTATO CRUST WITH SPICY TOMATO BEURRE BLANC

Grouper

Ingredients Weight Measure
Black grouper fillets, 4-oz. portions 3 lbs.
Salt and pepper to taste
Potatoes, medium, peeled, thinly sliced 4 ea.
Olive oil as needed
Ingredients Weight Measure

Tomato Beurre Blanc

Ingredients Weight Measure
Shallots, peeled, finely chopped 3 oz.
White wine 1/4 cup
White wine vinegar 1/2 cup
Tomato concassé 1/4 cup
Tomato juice 1/4 cup
Unsalted butter 1 lb.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Salt and pepper to taste

Garnishes

Ingredients Weight Measure
Sour cream as needed
Fresh dill as needed
Vegetable rounds as needed

Method

  1. For Grouper, season grouper fillets with salt and pepper.
  2. Dry potatoes thoroughly and brush lightly with olive oil. Cover fillets with potatoes to totally enclose on all sides.
  3. Place on lightly oiled pan and bake 10-12 minutes until grouper is done and potatoes are golden brown.
  4. For Tomato Beurre Blanc, combine shallots with white wine and wine vinegar in heavy saucepan. Simmer until approximately 90% reduced. Add tomato concass√© and tomato juice. Cut butter into 1" cubes and whisk into shallot infusion over high heat. Add TABASCO® Garlic Pepper Sauce and season to taste.
  5. To assemble, place approximately 1 oz. of sauce on each plate, top with baked grouper and garnish with sour cream, dill and vegetable rounds.

Yield: 12 servings