Seared Florida Grouper
with Snap Beans and Three Pepper Relish
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
4 (6-ounce) grouper fillets
1 pound snap beans, snapped at the end that was attached to the vine and blanched
3 bell peppers (red, yellow and green), diced small
2 cloves fresh garlic, minced
1 cup low-sodium soy sauce
Olive oil for cooking
Sea salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
- Preheat a small sauté pan over medium-high heat. Add 1 teaspoon of oil to the preheated pan. Add the diced peppers and garlic to the pan. Cook peppers and garlic until just crisp-tender, 3 to 5 minutes. Season the pepper mixture to taste with salt and pepper and remove from the pan.
- Using the same pan, add the soy sauce and reduce by half. Once the soy sauce is reduced by half, remove it from the heat and set aside.
- Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of oil to the preheated pan.
- Lightly season each grouper fillet with salt and pepper. Carefully add the fillets to the preheated pan. Cook fillets for 3 minutes on each side or until fish is just barely done all the way through. Remove fillets from pan and let them rest.
- Add the blanched snap beans to the pan used for the fillets. Cook snap beans until hot and lightly browned. Season the snap beans to taste with salt and pepper.
- To plate up dish, add an even amount of snap beans to each plate. Place a grouper fillet over the snap beans. Garnish the top of each fillet with the pepper relish sauté. Drizzle each plate with the reduced soy sauce. Garnish each plate with the chopped parsley.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.