Pan Roasted Grouper
Butter Beans and Kale
Our Herb-Dijon Marinade is a great multi-purpose marinade, which I frequently use to marinate fish and meat. Feel free to vary the herbs based on what you’re cooking – it’s a perfect way to use any leftover herbs that are beginning to wilt in the refrigerator.
Serves 6 / Prep Time: / Total Time:
Marinate the fish:
- Place the fish in a baking dish, pour the marinade over and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
Prepare the beans:
- In a medium saucepan sauté the pancetta in the olive oil until lightly browned, 4 to 5 minutes. Pour off all but 1 tablespoon rendered fat and add the sage, onions, carrots and celery.
- Cover and cook over medium-low heat until the vegetables are crisp-tender, 3 to 4 minutes, stirring frequently.
- Add the beans and chicken broth and simmer over medium-low heat for 10 minutes.
- Add the kale and cook until the leaves brighten in color and wilt, about 3 minutes, stirring frequently. Season to taste with salt and pepper.
Pan roast the fish:
- Heat a large sauté pan over high heat.
- Remove the fish from the marinade and scrape off any excess oil and herbs. Pat the fish filets dry and season with salt and pepper.
- Add the canola oil to the pan and sear the fish until just cooked through, about 8 minutes, turning once. Add the butter and lemon juice to the pan and baste the filets.
- Spoon the beans into the centers of shallow serving bowls. Arrange the fish over the beans and drizzle with the lemon butter sauce.
- Garnish with parsley and serve immediately.