Chef Jamil's Pan-Seared Grouper

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Accompanied by Fennel-Onion Confit, Roasted Fingerling Potato Chips, Caramelized Cipollini Onions,  Thyme-Scented Heirloom Cherry Tomatoes, Crispy Pancetta & Little Neck Clams.  

This Dish was created by Michael’s On East Executive Chef Jamil Pineda as part of the 2017 Savor Sarasota Restaurant Week(s) organized by Visit Sarasota County.

This dish will be featured on the dinner menu throughout June 2017 at Michael’s On East.*

Serves 4

For the Grouper

4 7oz Black Grouper filets

3 oz Olive Oil

Salt and Fresh Black Pepper

Method

Preheat the oven to 400 degrees. In a sauté pan over medium-high heat, add the oil. Season the fish with salt and pepper and let it sear until golden brown. Flip the fish and place the pan in the oven for 6 minutes to finish. Set aside until the dish is ready to be plated.

For the Confit Fennel and Onion

1 Ball of Fresh Fennel, Cut in Wedges

1 Large Spanish Onion, Peeled and Quartered

2 cups Olive Oil

2 Cloves Garlic, Peeled

3 Sprigs of Fresh Thyme

Salt and Fresh Black Pepper

Method

Preheat the oven to 300 degrees. In a small sauté pan over medium heat, add all the ingredients and cook for 3 minutes. Cover and cook for 20 minutes in the oven, or until the fennel is tender. Set aside until the dish is ready to be plated.

For the Fingerling Potatoes

8 each Fingerling Potatoes

4 oz Olive Oil

Salt and Fresh Black Pepper

Method

Preheat the oven to 450 degrees. Slice the potatoes almost paper thin. Toss in the olive oil and add salt and pepper, then spread in single layer on a sheet pan. Place in oven and cook until the potatoes are crisp and golden brown. Set aside until the dish is ready to be plated.

For the Caramelized Cipollini Onions

1 lb Cipollini Onions, Peeled

2 oz Olive Oil

1/2 cup Brown Sugar

Method

Preheat the oven to 300 degrees. Place onions in a large pot, cover with water and bring to a boil. Drain the onions. While onions are coming to the boil, in a separate pan, add brown sugar to the oil, then add the onions. Simmer over low heat until the onions are coated with sugar. Place the combined ingredients in the oven and cook for 10 minutes or until they are tender. Set aside until the dish is ready to be plated.

For the Confit Tomatoes

2 Pints Heirloom Cherry Tomatoes

3 Sprigs Fresh Thyme

4 Garlic Clove, Sliced

Salt and Fresh Black Pepper

1 cup Olive Oil

Method

Preheat the oven to 300 degrees. In a small sauté pan over medium-high heat, add all the ingredients and cook for 3 minutes, then place in the oven for 5 minutes to finish. Set aside until the dish is ready to be plated.

For the Crispy Pancetta

1 lb Pancetta, Diced Medium

1 oz Olive Oil

Method

In a sauté pan over medium low heat, add the oil and pancetta. Cook until pancetta is golden brown and crispy. Set aside until the dish is ready to be plated.

For the Little Neck Clam Chowder

2 8-ounce bottles Clam Juice

2 tablespoons Butter

1 cup Onions, chopped

1 cup Celery, chopped (about 2 large stalks)

1 Bay Leaf

1 1/4 cups Heavy Cream

1 teaspoon Hot Pepper Sauce

Method

Melt butter in heavy large pot over medium heat. Add the onions, celery and bay leaf and sauté until the vegetables soften, about 6 minutes. Add the clam juice, cream and hot pepper sauce. Simmer chowder for 5 minutes to blend flavors, stirring frequently. Season with salt and pepper to taste and set aside until the dish is ready to be plated.

To Plate

Ladle 4 oz of the clam chowder into 4 pasta bowls. Place the potatoes on the middle, topped with the grouper. Place onions and tomatoes around the fish. Garnish with pancetta and fennel confit.

*The Michael’s On East three-course “Savor Sarasota” dinner menu is available Monday through Saturday evenings for $32 per person, June 1-14, 2017. The two-course lunch offering features a choice of entrée and dessert for $16 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. Beginning on June 15 and continuing through June 30, Michael’s On East will extend the featured multi-course menus for $34.95 during dinner and $18.95 during lunch. Sarasota’s only AAA Four Diamond Award Restaurant, Michael’s On East is a contemporary fine dining restaurant located at 1212 East Avenue South, Sarasota, FL 34239. To view the complete Savor Sarasota lunch and dinner menus or to make online reservations, call 941-366-0007, ext. 224 or visit www.bestfood.com.