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Saffron Potato Crusted Grouper With Roma Tomato And Basil Salad And Snow Peas

chef.alexande's picture
Ingredients
  Olive oil 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Finely chopped shallot 1⁄2 Teaspoon
  Roma tomatoes 5 , quartered
  Basil leaves 6 , julienned
  Potatoes 2 , peeled
  Saffron 1 Pinch
  Skim milk 1⁄4 Cup (4 tbs)
  Grouper fillets 20 Ounce (Skin On, Four 5 Ounce Each Pieces)
  Snow peas 12 Ounce
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1)Preheat oven to 350 degrees F.

MAKING
2)For preparing the salad, make vinaigrette by mixing together vinegar, shallot, oil, salt and pepper.
3)Marinate tomatoes in this marinade for 1 hour adter adding basil.
4)To prepare fish, cook potatoes until tender and cooked. Strain and mash.
5)Heat milk, saffron, salt, pepper. Add in potatoes.
6)Pipe in the crust on the grouper and bake for about 8 minutes.
7)Put snow peas in boiling water and blanch.

SERVING
8)On serving plates, place the grouper fillet surrounded by tomatoes and snow peas. Drizzle remaining vinaigrette. Serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Basil
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
8

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