Crab Topped Grouper over Boursin Grits with Bacon, Heirloom Tomatoes & Avocado Butter
By Chef Dominic Vaccaro, Art Ovation Hotel
2 whole avocados, cubed
4oz softened unsalted butter
1/2 a lemon, juiced
1/2 tsp salt
1/2 tsp pepper
2 cups water
1/4 cup butter
2 cups heavy cream
1 tsp sea salt
1 cup white corn grits
5.2 oz Boursin cheese
1 cup shredded cheddar cheese
Crab Topped Grouper
1 cup all-purpose flour
2 tsp salt
1 tsp pepper
(4) 5oz grouper filets
8 pieces thick cut bacon, sliced into thin strips
2 tbsp equal parts canola & olive oil blend
1 cup chopped heirloom tomato
4 large finely sliced basil leaves
1/4 cup white wine
4oz jumbo lump blue crabmeat
Micro-greens or fresh herbs for garnish
Avocado Butter: In a medium bowl, mash the avocado into the softened butter until just blended. Add lemon juice, salt and pepper, and stir to combine. Set aside.
Boursin Grits: Bring the water, butter, cream and salt to a boil in a medium saucepan. Slowly whisk in the grits, stirring constantly until they begin to thicken, for about 3-5 minutes. Reduce heat to low, cook for an additional 10 to 15 minutes, stirring frequently. Remove from heat, fold in Boursin and cheddar and set aside. Additional cream may be added to maintain smooth consistency while cooking.
Crab Topped Grouper: Preheat oven to 350 degrees. In a medium bowl combine flour, salt and pepper. Cook bacon in a large, thick bottomed pan over medium heat until browned. Remove bacon from pan and add oil blend to bacon fat. Dredge grouper in seasoned flour and sear in pan until lightly browned on both sides. Place on a baking tray lined with parchment paper and finish cooking in the oven, approximately 10-15 minutes or until fish reaches a temperature of 145 degrees.
Heat the bacon, tomatoes and basil in the pan until hot, then pour in the white wine to deglaze the pan. Add crab, toss lightly until just heated through. Add avocado butter and remove from heat. Swirl until butter is blended into the liquid.
Top each portion of the grouper with bacon mixture and serve atop grits. Garnish with micro-greens or fresh herbs.
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