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Pan Roasted Grouper

With southern vegetables ragout and shrimp and saffron broth
Chef John Ondo, Lana

Grouper:
Ingredients:

Directions:
Preheat oven to 450. In a large sauté pan, heat 1 tbs vegetable oil. Season fish with salt and pepper and sear in oil for about a minute or until the fish moves freely when you shake the plan. Flip fish and place in 450 oven between 4-8 minutes depending on thickness. In a medium size sauté pan, begin to heat 1 tbsp. vegetable oil. Add tomatoes, corn, and butter beans. Let this cook for about 3 minutes, stirring occasionally. Deglaze with white wine and season with salt and pepper. Spoon this into 4 large bowls and place a piece of fish on top. Add ½ cup shrimp and saffron broth and enjoy.

Shrimp and Saffron Broth:
Ingredients:

Directions:
In a medium saucepot melt butter; add saffron when the saffron blooms or gives off its color. Add all ingredients and bring to a boil let it simmer for an hour and strain off liquid. Reduce stock until you have 2 cups, season with salt & pepper and enjoy. (Makes 2 cups).