Grilled Grouper with Artichoke Ragout
Recipe provided by JR Luna, Executive Chef
McCormick & Schmick's Seafood Restaurant, Chicago, Illinois
Serves 2
2 Grouper filets (7 oz. each)
2 oz. olive or vegetable oil
½. c. diced tomatoes
½. c. diced white potatoes
½ c. chopped artichoke hearts
½ c. sliced mushrooms
2 Tbs. minced garlic
¼ c. white wine
½ c. roasted tomato sauce (homemade or store bought)
2 Tbs. chopped parsley
2 Tbs. butter (optional)
Salt and pepper to taste
Season grouper with salt and pepper and grill to desired doneness.
In the meantime, in a hot sauté pan, add oil, tomatoes, potatoes, artichokes, mushrooms and garlic and sauté until tender. Add white wine and deglaze pan, scraping up any browned bits on bottom of pan. Simmer, reducing liquid for about 2 minutes. Add tomato sauce and parsley and simmer until mixture thickens slightly into a ragout. Add butter (optional) to finish at end.
Place ragout in the bottom of serving bowls. Serve grilled grouper on top.
