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.

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