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 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.
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|Serving Size: 1 Serving (1247g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3582 (99%)|
|Amt Per Serving||% DV|
|Total Fat 398g||531 %|
|Saturated Fat 54.9g||275 %|
|Monounsaturated Fat 289.7g|
|Polyunsanturated Fat 42.1g|
|Cholesterol 34.5mg||11 %|
|Sodium 537.2mg||19 %|
|Potassium 412.3mg||11 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.4g|
|Protein 13.3g||19 %|
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Calories per serving: 3614
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