Make MMMMM....Fresh Fish!
You have all heard it before and certainly from me when appropriate, "simpler is better" ! In this case a delicious thick grouper fillet teamed up with a full flavored but light sauce with a Southern touch of sweet corn pudding and tender cherry tomatoes.
Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens
Serves 4
Total time: 50 minutes
Ingredients
Oyster Mushroom Vinaigrette
2 cups oyster mushrooms, stems removed
2 1/2 ounces fine quality extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme, leaves picked
1 clove garlic, finely minced
1 shallot, finely minced
1 ounce fine quality sherry vinegar
1/4 ounce tupelo honey
Corn Pudding
1 cup vegetable stock
3 ears corn, shucked, silk removed and kernels shaved off the cob
1 tablespoon unsalted butter, at room temperature
1/2 tablespoon creme fraiche, at room temperature
Yellowedge Gulf Grouper
Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed (black grouper works well here as well)
2 ounces blended vegetable and olive oil
1 ounce unsalted butter, at room temperature
4 sprigs fresh thyme
Petite greens, for serving
16 Teardrop tomatoes; red or multi colored
Preparation
The Vinaigrette
Heat a medium skillet, add the mushrooms and saute olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
Corn Pudding
Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often. The mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
The Grouper
Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
Plating/Presentation
Plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette, teardrop tomatoes and petite greens.
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