TECO Peoples Gas Cooking

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GROUPER EN CROUTE

Luke Fortin

Grouper En Croute

30

Minutes Prep Time

30

Minutes Cook Time

2

Servings

INGREDIENTS

GROUPER EN CROUTE

Grouper filet
Seasoned panko bread crumbs
⅓ cup Italian seasoning
⅓ cup grated cheese
¼ teaspoon salt
⅛ teaspoon pepper
2 eggs
1 cup flour
4 tablespoons olive oil

TOASTED GARBANZO, PEAR ONION & CHORIZO RAGU

8 oz. garbanzo beans
¼ cup pearl onions
⅛ cup chorizo sausage
2 tablespoons olive oil
½ tablespoon garlic
¼ teaspoon salt
⅛ teaspoon pepper

LEEK & WATERCRESS PISTOU

1 cup leeks
1 cup watercress
2 cloves garlic
¼ cup cherry tomatoes
⅔ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese

ROASTED PURPLE FINGERLING POTATOES

Purple fingerling potatoes
⅛ cup Italian seasoning
⅛ teaspoon Cayenne pepper
¼ teaspoon paprika
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

GROUPER EN CROUTE

  1. Beat egg in a shallow bowl and set aside

  2. In a shallow bowl combine breading ingredients

  3. One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading

  4. Fry breaded side first into pan with hot oil

  5. Flip, and sear other side

  6. Leave to rest

TOASTED GARBANZO, PEARL ONION & CHORIZO RAGU

  1. Add diced chorizo to pan with olive oil, render

  2. Add garbanzo beans to pan, toss.

  3. Add pearl onions to pan, toss

  4. Add garlic, salt, pepper

  5. Set aside to rest on a paper toweled plate

LEEK & WATERCRESS PISTOU

  1. In a large mortar, pound the garlic with the salt to a paste.

  2. Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.

  3. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.

  4. Stir in the cheese and refrigerate until ready to serve.

ROASTED PURPLE FINGERLING POTATOES

  1. Preheat oven to 450 degrees F

  2. Slice the potatoes to make small disks

  3. Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper,

    paprika, Italian season, salt, and pepper, until evenly coated. Spread out

    potatoes in a single layer.

  4. Bake in preheated oven for 20 minutes, stirring occasionally. Serve

    immediately.

DID YOU TRY THIS RECIPE?

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