Manila clam and white bean ragout with parsley sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Grouper fillet; skinless (7 ounce) | |
| Kosher salt | ||
| Fresh ground black pepper | ||
| 1 | ounce | Olive oil; up to |
| 1 | ounce | Olive oil |
| 1 | teaspoon | Shallots; chopped |
| ½ | teaspoon | Garlic; chopped |
| 1 | teaspoon | Roasted red peppers; finely diced and |
| ; sauteed | ||
| ½ | cup | Navy beans; fully cooked |
| ½ | cup | White wine |
| 1 | teaspoon | Fresh lemon juice |
| 7 | Manila clams | |
| 1 | teaspoon | Italian parsley; chopped |
| Kosher salt | ||
| Freshly ground black pepper | ||
| 1 | bunch | Italian parsley leaves |
| 6 | ounces | Olive oil |
| Kosher salt | ||
| Freshly ground black pepper | ||
Directions
GROUPER
RAGOUT
PARSLEY SAUCE
Season grouper with salt and pepper. Heat oil in a nonstick pan.
Sear grouper until golden brown. Turn fish and finish cooking.
Ragout:
Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables.
Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.
Parsley Sauce:
Blanch parsley in boiling salted water. Shock parsley in ice water; drain.
Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
Plate Presentation:
Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
Yield: 1 serving
Converted by MC_Buster.
Per serving: 2679 Calories (kcal); 231g Total Fat; (78% calories from fat); 74g Protein; 66g Carbohydrate; 96mg Cholesterol; 159mg Sodium Food Exchanges: 4 Grain(Starch); 8½ Lean Meat; 0 Vegetable; 0 Fruit; 45 ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB179 Converted by MM_Buster v2.0n.