Poached Grouper with Saffron, Roasted Vegetables & Meyer Lemon Rice
Recipe provided by Marc Torrano, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Hackensack, New Jersey
Yield: 1 serving
1 (8 oz.) grouper filet
8 c. water or fish stock/broth
6 Meyer lemons, juiced (or any other sweet lemon)
2 Tbs. fresh sage, chopped
1 shallot, rough chopped
3 slices carrot, cut diagonally, ¼ inch thick
1 oz. red pepper, julienned
1 oz. yellow pepper, julienned
3 slices zucchini, cut diagonally, ¼ inch thick
3 spears asparagus, stems partially peeled
2 oz. olive oil
2 c. long grain or wild rice blend
2 pinches saffron
Salt & Pepper to taste
Season the grouper lightly with salt & pepper. In a medium sauce pan, add the water or fish stock, lemon juice, sage, shallots, a pinch of salt and a pinch of saffron. Bring the poaching liquid to a boil. Carefully add the Grouper. Reduce the heat to medium-low until the fish is cooked through, about 6-8 minutes. Take the fish out and set aside. Strain the poaching liquid well and reserve it for later.
Place the cut vegetables in a bowl with olive oil, a pinch of saffron and salt & pepper. Mix well and lay them on a sheet pan. Roast in a 350 degree oven for 5-10 minutes, or until tender.
Place the rice in a small pot and add enough of the reserved poaching liquid to cover the rice by ½ inch. Bring to a boil and reduce to a medium-low heat. Once the rice is cooked remove from the heat and set aside.
Place the rice in the center of the plate. Arrange the roasted vegetables around the rice. Carefully place the Grouper atop the rice and garnish with a drizzle of olive oil and a fresh herb sprig of your choice. Enjoy!
