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Ingredientes
- 1 x Grouper fillet, skinless (7 oz) Kosher salt Fresh grnd black pepper
- 1 ounce Extra virgin olive oil, up to
- 1 ounce Extra virgin olive oil
- 1 tsp Shallots, minced
- 1/2 tsp Garlic, minced
- 1 tsp Roasted red peppers, finely diced and sauteed
- 1/2 c. Navy beans, fully cooked
- 1/2 c. White wine
- 1 tsp Fresh lemon juice
- 7 x Manila clams
- 1 tsp Italian parsley, minced Kosher salt Freshly grnd black pepper
- 1 bn Italian parsley leaves
- 6 ounce Extra virgin olive oil Kosher salt Freshly grnd black pepper
Direcciones
- Season grouper with salt and pepper. Heat oil in a nonstick pan.
- Sear grouper till golden. Turn fish and finish cooking.
- Ragout:Heat oil in small pot. Add in shallots, garlic, peppers; sweat vegetables.
- Add in beans, wine and lemon juice, bring to boil. Add in clams, cover, and steam till they open. Add in parsley, season with salt and pepper.
- Parsley Sauce:Blanch parsley in boiling salted water. Shock parsley in ice water; drain.
- Puree parsley in blender till smooth paste. Add in oil, puree till well blended. Season with salt and pepper.
- Plate Presentation:Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
- Yield: 1 serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 292g | |
| Calories 956 | |
| Calories from Fat 515 | 54% |
| Total Fat 58.29g | 73% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 1387mg | 40% |
| Total Carbs 67.98g | 18% |
| Dietary Fiber 25.5g | 85% |
| Sugars 5.18g | 3% |
| Protein 23.56g | 38% |
