Chorizo Crusted Grouper with Smoked Gouda Mashed Potatoes and a Sundried Tomato Beurre Blanc.
- 6, 6oz. pieces Grouper (Snapper, Red fish, Cod, Cobia or Tilapia would all be delicious)
- 4 oz. Panko bread crumbs
- 3 oz. shredded Parmesan
- 1/2 Tablespoon dried thyme
- 1/2 Tablespoon dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne (if you like a kick)
- 1 cup cream
- 1 cup AP flour
Sun Dried Tomato Beurre Blanc
- 2 T finely chopped shallots
- 2 T finely chopped sun dried tomatoes
- 3 T lemon juice
- 3 T white vinegar
- 6 oz. dry white wine
- 8 oz. cream
- 12 T chopped very cold butter
- 3 large potatoes
- whole milk
- salt and pepper
- smoked Gouda cheese
Boil potatoes and drain. Add all other ingredients to taste while hot. Set aside. Can be reheated on double boiler.
Cook Chorizo in skillet then drain well and crumble. In a medium size bowl combine chorizo with Panko, Parmesan, spices, salt and pepper. Set aside.
Heat vegetable oil in a skillet.
Dredge each piece of fish in flour then tap to ensure a light coating. Dip in cream then into chorizo mixture. Press to coat well.
Cook fish over medium high heat making sure not to crowd pan. Flip once coating is golden. Only flip once to avoid losing coating. If fish isn’t cooked through finish in oven.
Meanwhile place shallots, sun dried tomatoes, lemon juice, vinegar, and wine in a pan. Reduce over medium heat till almost dry. (Stop at this point if making in advance). Add cream and reduce slightly. Remove from heat and whisk in cold butter adding only a small amount of butter at a time. Serve immediately.
To serve place small amount of beurre blanc in the bottom of a plate. Add a scoop of mashed potatoes and top with your crispy piece of delicious fish. I like to add a few pieces of steamed asparagus for color.
For more great recipes from Chef Jennifer McCullough: www.theuptowngrocer.com