Photo: Peter Frank Edwards
Prep Time
35 Mins
Cook Time
1 Hour 10 Mins
Bake Time
6 Mins
Total Time
1 Hour 51 Mins
Yield
Makes 4 servings

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 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.

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

Ratings & Reviews

PBJanny's Review

PBJanny
April 15, 2012
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!

PHKirsch's Review

PHKirsch
May 11, 2012
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!

ShariLynne's Review

Lisa3002
July 23, 2012
N/A

Lisa3002's Review

ShariLynne
April 22, 2012
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!