Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc

Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc Recipe
Photo: Peter Frank Edwards
You don't have to be at the coast to get a great fish dinner. But your guests will think they are when they're served savory Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc.

Yield:

Makes 4 servings

Recipe from

Coastal Living

Recipe Time

Prep: 35 Minutes
Cook: 1 Hour, 10 Minutes
Bake: 6 Minutes
Total: 1 Hour, 51 Minutes

Ingredients

2 tablespoons canola oil
4 (6- to 7-ounce) skinless grouper fillets
Kosher salt
Freshly ground black pepper

Preparation

1. Preheat oven to 450°.

2. Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm.

3. 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.

Note:

Frank McMahon,

Hank's Seafood Restaurant, Charleston, SC,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

April 2012
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