Roasted Grouper with Seafood Risotto and Champagne Citrus Beurre Blanc
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Coastal Living
Roasted Grouper with Seafood Risotto and Champagne Citrus Beurre Blanc
You don't have to be at the coast to get a great fish dinner. But your guests will think they are when they're served savory Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc.
Ingredients
- Seafood Risotto
- Champagne-Citrus Beurre Blanc
- 2 tablespoons canola oil
- 4 (6- to 7-ounce) skinless grouper fillets
- Kosher salt
- Freshly ground black pepper
How to Make It
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Preheat oven to 450°.
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Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm.
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Heat oil in an oven-safe, nonstick skillet over high heat. Sprinkle grouper with salt and pepper. Place fish in pan, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.
Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).
