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Blackened Grouper, Grilled Asparagus, Morels, Fingerlings


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  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seed
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 lemons zest, dried
  • 2 oranges zest, dried
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 pounds grouper fillet
  • 12 fingerling potatoes
  • 16 peeled asparagus spears
  • 1/2 pound fresh morels
  • 1/2 cup sugar snap peas pods removed
  • 3 tablespoons unsalted butter
  • 3 bunches watercress
  • 2 cups heavy cream
  • 4 tablespoons grape seed oil divided


Servings 4


Step 1

Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside.

Preheat the oven to 350 degrees and divide the fish into four portions, leaving the skin intact. Place the fillet skin-side down and rub generously with the blackening spice. Set aside.

Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork. Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente. Saute the morels with the butter and the snap peas in a medium skillet over medium heat. Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the grape seed oil.

Heat the remaining grape seed oil in a skillet over medium-high heat until it smokes. Place the grouper skin-side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes.

To finish the dish, reheat the asparagus on a hot grill. Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables. Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves.

This recipe yields 4 servings.

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