Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GROUPER
RAGOUT
PARSLEY SAUCE
Preparation
Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking. Ragout: Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper. Parsley Sauce: Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper. Plate Presentation: Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce. Yield: 1 serving Converted by MC_Buster. Per serving: 2679 Calories (kcal); 231g Total Fat; (78% calories from fat); 74g Protein; 66g Carbohydrate; 96mg Cholesterol; 159mg Sodium Food Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 45 1/2 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB179 Converted by MM_Buster v2.0n.
