Preserved Lemon & Green Tomato Grouper
Chef Kris Wessel, formerly of Elia Restaurant – Bal
Adapted by StarChefs
Yield: 6-8 Servings
- 3 pounds fresh grouper fillet, cut into 6-8 ounce portions
- 1 teaspoon roasted garlic
- 1 cup diced green onions
- 1 cup diced shallots
- ½ cup chopped celery
- 2 cups white wine
- 2 Tablespoons butter
- ¼ cup chopped chervil
- ½ cup sliced preserved lemons
- 2 green tomatoes
- ¼ cup all-purpose flour
- 1 quart vegetable oil, for frying
- Additional chervil for garnish
Sauté fish in 2 Tablespoons of olive oil at high heat for 2-3
minutes on each side. Remove fish from pan and keep warm on a plate.
Add garlic, onions, shallots and celery to pan and sauté for
5 minutes until soft. Add white wine and reduce for 2 minutes. Finish
sauce with butter, chervil & preserved lemon.
Meanwhile heat ½-inch of vegetable oil in a sauté
pan. Thinly slice green tomatoes and dredge in flour. Fry center
slices of tomato in oil until crispy. Drain excess fat on a plate
lined with paper towels.
Place a fried tomato slice on a plate and set grouper on top. Spoon
sauce on and around fish. Garnish with additional chervil.
A refreshing Italian white such as Terredora Falanghina Irpinia