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!
Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc
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.
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Bake: 6 Minutes
Total: 1 Hour, 51 Minutes
- Seafood Risotto
- Champagne-Citrus Beurre Blanc
- 2 tablespoons canola oil
- 4 (6- to 7-ounce) skinless grouper fillets
- Kosher salt
- Freshly ground black pepper
- 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.
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