Seared Grouper with Beet and Pecan Romesco and Crispy Beet Greens
 
Makes 4 servings
Ingredients
  • 4 small red beets, greens cut off, scrubbed, and reserved (about ½ pound)
  • ⅓ cup plus 3 tablespoons olive oil, divided
  • 1 slice white bread, crust removed, cut into 1-inch pieces (about 1 cup diced)
  • ⅓ cup pecans
  • 2 shallots, peeled and coarsely chopped
  • 2 cloves garlic, smashed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • ¾ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • 4 (6-ounce) skinless grouper fillets
  • ½ teaspoon black pepper
  • Chopped fresh basil and chopped toasted pecans, to serve
Instructions
  1. Preheat oven to 400°.
  2. Brush beets with 1 tablespoon oil; wrap in heavy-duty foil.
  3. Bake directly on oven rack until fork-tender, 30 to 40 minutes. Let stand until cool enough to handle. Peel beets, and coarsely chop. Set aside, and reduce oven temperature to 375°.
  4. In a medium skillet, heat ⅓ cup oil over medium heat. Add bread, pecans, shallot, and garlic; cook, stirring frequently, until golden brown, about 2 minutes. Remove from heat. Transfer mixture to the container of a blender, and add beets, vinegar, 2 teaspoons salt, coriander, paprika, cumin, and red pepper. Blend on high for 1 minute. Let cool completely.
  5. Line a baking sheet with foil.
  6. Coarsely chop reserved beet greens. In a large bowl, toss together 2 cups beet greens with 1 tablespoon oil and 1 teaspoon salt. Spread onto prepared pan. Reserve remaining greens for another use.
  7. Bake until dry and crisp, 25 to 30 minutes.
  8. Pat grouper dry with paper towels. Brush with remaining 1 tablespoon oil; sprinkle with black pepper, and remaining 1 teaspoon salt.
  9. Heat a 12-inch cast-iron skillet over medium-high heat. Add fish, and cook until fish is browned and flakes easily with a fork, 3 to 4 minutes per side. Serve immediately with beet sauce, beet greens, basil, and pecans.
Recipe by Louisiana Cookin' at https://louisianacookin.com/seared-grouper-with-beet-and-pecan-romesco-and-crispy-beet-greens/