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.

Frank McMahon
Recipe by Coastal Living April 2012

Gallery

Peter Frank Edwards

Recipe Summary

prep:
35 mins
cook:
1 hr 10 mins
bake:
6 mins
total:
1 hr 51 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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.

Source

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