Pan Roasted Grouper Learn how to make pan roasted grouper with butter beans and kale from our Napa Winery Chef. Pair with a glass of Cabernet wine. Pan Roasted Grouper
Pan Roasted Grouper

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:

Directions

Marinate the fish:

  1. 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:

  1. 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.
  2. Cover and cook over medium-low heat until the vegetables are crisp-tender, 3 to 4 minutes, stirring frequently.
  3. Add the beans and chicken broth and simmer over medium-low heat for 10 minutes.
  4. 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:

  1. Heat a large sauté pan over high heat.
  2. 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.
  3. 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.

Assemble:

  1. Spoon the beans into the centers of shallow serving bowls. Arrange the fish over the beans and drizzle with the lemon butter sauce.
  2. Garnish with parsley and serve immediately.

Wine Pairings

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