Editor’s Note — In this new monthly series, Eating Sustainably, we will feature delicious recipes for sustainable seafood created by chef and author Victoria Allman. To remain consistent, we will use only seafood approved by the Monterey Bay Aquarium Seafood Watch program.
Black Grouper is a buttery white-fleshed lean and mild fish that was once abundant in the southern Atlantic and Gulf of Mexico. Overfishing caused a decline in the species, but recent strict management of the fisheries have brought the species back to acceptable levels and allowed Black Grouper caught just west of Florida to go back on the Monterey Bay’s Seafood Guide as a Good Alternative.
When cooked, Black Grouper has a large white flake that holds moisture well making it a favorite of chefs and consumers alike.
Seared Black Grouper with a Warm Artichoke and Zucchini Salad
Yields: 6 servings
For the artichokes:
2 cups chicken stock
1 cup white wine
6 artichokes, cleaned and sliced
1/8 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
For the zucchini salad:
2 zucchinis, sliced thin
1 lemon, juiced
¼ cup olive oil
1 cup tomatoes, seeded and diced
¼ cup Kalamata olives, sliced thin
¼ cup capers
1 tablespoon basil leaves, torn
For the black grouper:
6 (6 oz) pieces black grouper
½ teaspoon sea salt
½ teaspoon smoked paprika
2 tablespoons olive oil
Cook the artichokes: Heat the chicken stock and white wine over medium high heat in a wide sauté pan. Bring to a simmer. Add the artichokes and aggressively simmer for 30 minutes or until the stock has reduced and thickened to a thick syrup. Season and remove from heat.
Mix the zucchini salad: Mix all together and add to the warm artichokes. Cover and keep warm while the fish cooks.
Cook the black grouper: Preheat the oven to 300 degrees. Rinse and pat the black grouper dry with paper towel and season with sea salt and smoked paprika. Heat the olive oil in a pan over medium-high heat. Place the grouper presentation-side down in the pan and cook for 1 minute until the fish turns a golden brown color. Flip the fish and place in the oven for 10 minutes to cook.
Assemble: When fish has turned opaque, divide the warm salad amongst six plates and place the fish on top.
Copyright © 2014 by Marine Science Today, a publication of Marine Science Today LLC.