Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm.
Heat oil in an oven-safe, nonstick skillet over high heat. Sprinkle grouper with salt and pepper. Place fish in pan, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.
Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012). Hank's Seafood Restaurant, Charleston, SC
This recipe got rave reviews from the book club girls... more of a culinary club with literary overtones. The recipe was unclear regarding whether to cook the shrimp and lobster, or just put it in the risotto raw. I tossed it in raw, and it steamed very nicely. Plan to chop and get ready a day before; this takes at least 2 hours to assemble. The grouper took much longer that the recipe states, but I had a four nice plump planks from a local FL fish market, so maybe they were just too thick. Delicious, and a nice stray from paella!
The Seafood Risotto and Champagne Citrus Beurre Blanc is probably the BEST we've ever had from Coastal Living!
I followed the risotto almost exactly except that I used vegetable broth instead of chicken broth, and, I used a combination of tarragon and basil (no chervil). I omitted the lobster and used chopped shrimp, instead of the whole shrimp.
As for the Champagne Citrus Beurre Blanc, I followed it exactly, including the fresh citrus juices...with white wine that I had on hand, and cut back on the butter only by a few tablespoons. I might try less as this is an incredibly amount of butter to use in one recipe.
We used cod instead of grouper.
It is restaurant quality tasteful and impressive and I'll definitely make it again!