This seared grouper is elevated with a tangy beet and pecan romesco sauce and topped with crispy roasted beet greens for texture and flavor. Fresh basil and toasted pecans finish the dish, making it a colorful, nutrient-rich entrée that’s as impressive as it is delicious.
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
- Preheat oven to 400°.
- Brush beets with 1 tablespoon oil; wrap in heavy-duty foil.
- 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°.
- 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.
- Line a baking sheet with foil.
- 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.
- Bake until dry and crisp, 25 to 30 minutes.
- Pat grouper dry with paper towels. Brush with remaining 1 tablespoon oil; sprinkle with black pepper, and remaining 1 teaspoon salt.
- 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.
