A Slightly Elevated Version of a Grouper Favorite!

Learn how to do A Slightly Elevated Version of a Grouper Favorite! for your friends and family. this revenue from A Slightly Elevated Version of a Grouper Favorite! it is delicious

Make A Slightly Elevated Version of a Grouper Favorite!

This Japanese originated recipe combines a couple of ingredients that may or may not be familiar. With that said, I strongly suggest that you seek out the specific ingredients to taste a singularly delicious fish dish where its components are just as impressive!  If you have trouble finding Matsutake mushrooms, you can substitute Shitake.  The unique flavor of the Matsutake  mushroom is wonderfully flavorful and aromatic taking this fish dish to a whole new level as I said!

Matsuke-Smothered Grouper, with Kohlrabi and Spinach

Prep Time: 30 minutes Cook Time: 20 minutes

Ingredients

Serves 4

Four 6 oz filets of grouper or other firm mild white fleshed fish

1 cup peeled kohlrabi, diced 1/4 inch

Kohlrabi, peeled and shaved thin with a vegetable peeler into ribbons, about 7-8 slices/person

8 ounces fresh matsutake, sliced 1/2 inch thick, caps rubbed with a towel and stems peeled with a vegetables peeler to remove debris (reserve the trim for making magnificent matsutake stock)

Four tablespoons cold butter, crumbled or diced into 1/2 in cubes

Kosher salt and pepper

1 lb spinach, trimmed and washed

Directions

Preheat the oven to 400 degrees.

Next prepare the vegetables. Bring a pot of salted water to a boil and add the spinach and cook for 10 seconds, then place it in some ice water to cool. Remove the spinach, squeeze out the water, and reserve.

Peel and dice the kohlrabi. Cut a a large square from another kohlrabi (I cut mine into a size of about 1 inch by 4 inches to make perfect rectangles, but you don’t have to) Shave off thin ribbons of kohlrabi and season lightly with salt and a dash of vinegar or lemon juice, then set the slices aside to macerate and soften.

Place the grouper in a cast iron skillet or greased baking sheet (you want to prevent sticking) Season the grouper with salt and pepper. 

Mix the matsutake in a bowl with the chunks of butter, season with salt and pepper, then smother each fish with 2 oz of mushrooms.

Bake the fish for 20 minutes or until just cooked through. While the fish is cooking, saute the kohlrabi until soft then add the spinach season to taste with salt and pepper. Arrange the spinach and diced kohlrabi on a plate, topping with the grouper and matsutake. Finish the plate by garnishing with some curls of the shaved kohlrabi.

Share this recipe from A Slightly Elevated Version of a Grouper Favorite! with your friends and groups