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Seared Grouper With Peasant Meat Juices
4
Grouper fillets; (6−ounce)
Creole seasoning
4
1
1
Tablespoon Olive oil
Medium Eggplant; peeled and diced
Cup Chopped yellow onions
Salt
Freshly ground black pepper
1
1
1
3
1
1
1
2
/2 Cup Peeled; seeded and chopped fresh Italian plum tomatoes
/4 Pound Large green olives; stuffed with pimientos, halved
Tablespoon Chopped garlic
Tablespoon Chopped green onions; green parts only
Tablespoon Finely chopped fresh parsley
Tablespoon Shredded fresh basil leaves
/2 Teaspoon Chopped fresh thyme leaves
Cup Veal reduction
Celery Root Mashed Potatoes; recipe follows
1
3 Fat; 0 Other Carbohydrates
Season both sides of the fillets with Creole seasoning. Heat a large
non−stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear
the fillets for 2 to 3 minutes on each side. Remove from the pan and set
aside. Add the eggplant and onions to the pan. Season with salt and pepper.
Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions,
and herbs. Season with salt and pepper. Saute for 2 minutes. Add the
reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to
the pan. Cook for another 2 minute, basting the fillets with the sauce.
Remove from the heat. To serve, mound the potatoes in the center of each
plate. Lay each fillet on top of the potatoes. Spoon the sauce around the
grouper. Garnish with parsley.
Yield: 4 servings
Seared Grouper With Peasant Meat Juices
554
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