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Roasted grouper with seafood risotto and beurre blanc Recipe

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This recipe for Roasted grouper with seafood risotto and beurre blanc is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 grouper fillets 6-7 oz
2 T oil

Risotto
2 T. olive oil
1/2 c fine chop onion
1 t. minced garlic
2 c. Arborio rice
1/2 c. white wine
3 c. warm chicken stock
6 oz lobster tail diced
4 oz shrimp peeled, deveined
1/4 c. yellow corn kernels
1/4 c. sliced leeks
2 T. shopped herbs
3 T. chopped sun dried tomatoes
2 T. butter
Salt and pepper

Beurre Blanc
1 c. fine slice shallots
2 c. white wine or champagne
3 T. white wine vinegar
1/2 t. whole peppercorns
1 bay leaf
1 or 2 T. lemon juice
1 T. lime juice
3 sticks unsalted butter cut into pieces
Salt and pepper
Directions:
Directions:
Preheat oven 450º
Prepare risotto and buerre blanc and keep warm.
Heat oil in skillet over high heat. Salt and pepper grouper, put in skillet and reduce to med. cook 2 min then transfer to oven and bake 6 min until cooked through. Serve over risotto and sauce.

Risotto: Heat oil in lg saucepan over med heat. Add onion and garlic and cook 1 min. Add rice, stir to coat. Cook 2 min. Add wine, and cook, stir constantly 2 min until wine is absorbed. Add 1 c. stock and cook stir constantly until absorbed. Repeat with 1 more cup. Stir in remaining stock, seafood, corn, leeks and cook 2 min. Stir in herbs tomato, and butter and season. 5 cups

Beurre Blanc: Combine first 8 ingredients in 2 qt saucepan over med-high heat. Cook 15-20 min or until liquid almost evaporated. Reduce heat to low and gradually add butter 1 piece at a time and whisk, until melted. Strain through wire mesh strainer and discard solids. Season to taste. 1.5 cups
Number Of Servings:
Number Of Servings:
4

 

 

 

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