Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc

By dyannucci

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

APRIL 2012

Ingredients

• Seafood Risotto
• Champagne-Citrus Beurre Blanc
• 2 tablespoons canola oil
• 4 (6- to 7-ounce) skinless grouper fillets
• Kosher salt
• Freshly ground black pepper
• Ingredients for seafood risotto
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 2 cups Arborio or Carnaroli rice
• 1/2 cup white
• 3 cups warm chicken stock or broth, divided 1 (6-ounce)
• fresh lobster tail, diced 4 ounces
• fresh rock shrimp or other small shrimp, peeled and deveined
• 1/4 cup yellow corn kernels
• 1/4 cup sliced leeks
• 2 tablespoons mixed chopped herbs (chervil, tarragon, chives)
• 3 tablespoons diced tomato
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground white pepper
• Champagne-Citrus Beurre Blanc
• 1 cup finely sliced shallots
• 2 cups dry Champagne or white wine
• 3 tablespoons white wine vinegar
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• 1 tablespoon orange juice
• 1 tablespoon fresh lime juice
• 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
• Kosher salt Freshly ground white pepper

Details

Servings 4
Preparation time 35mins
Cooking time 105mins
Adapted from myrecipes.com

Preparation

Step 1

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.

Seafood Risotto preparation:

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.
2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper.


Champagne-Citrus Beurre Blanc

Preparation
1. Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.
2. Reduce heat to low; gradually add butter, 1 piece at a time, whisking after each addition, until melted. Strain mixture through a fine wire-mesh strainer, discarding solids. Season to taste with salt and pepper.