Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc

  • Lisa3002 Posted: 04/22/12
    Worthy of a Special Occasion

    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!

  • PHKirsch Posted: 05/11/12
    Worthy of a Special Occasion

    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!

  • PBJanny Posted: 04/15/12
    Worthy of a Special Occasion

    This is amazing. Very much worth the effort and process. I am not a big fan of grouper but this preparation is now one of my favorite meals. The beurre blanc sauce is addictive!


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