Grouper is a popular fish in Florida and the Caribbean. Here in the Tampa Bay area, we have a town named Tarpon Springs, which was settled by Greek immigrants and is the place to go for the most authentic Greek cuisine in the area. This recipe calls for pan-seared grouper and is a slight Greek adaptation to a regional favorite in Tampa, Florida. This is a great utilization of my favorite fish!

Ingredients – Roasted Red Pepper Grouper

• 6 ounces Pan-Seared Grouper
• 2 ounces seared spinach with garlic
• Roasted Red Pepper Emulsion
• 2 ounces crumbled feta cheese

Ingredients – Red Pepper Emulsion

• 1 cup roasted red peppers
• 2 tablespoons shallot
• 1 teaspoon garlic
• Heavy cream
• 2 cup white wine

Method – Red Pepper Emulsion

• Sautee shallot and garlic.
• Add roasted red peppers and wine. Reduce by half.
• Add heavy cream, and reduce.
• Run through robot coupe.
• Add salt and pepper, to taste. Strain mixture.

Method – Pan-Seared Grouper

• Place a small amount of olive oil in a hot pan.
• Dust the grouper with salt, pepper, granulated garlic and onion powder.
• Place the grouper in the pan, sear both sides until golden brown.
• If necessary, finish in the oven at 350 F (177 C).

Plate Up

• Spoon the red pepper emulsion onto the plate.
• Add spinach, slightly off-center.
• Top with grouper.
• Garnish with crumbled feta.

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Questions?

If you have any questions about this recipe, contact me at rkukwa@airculinaire.com.