Galatoire's Bistro: Pan-seared grouper
BATON ROUGE - The bastion of bass, the colossus of trout, the king of crabs, the Executive Chef of Galatoire's Bistro Kelley McCann visited News 2 at 4 Wednesday evening to bring us a recipe he has honed to perfection for pan-searing grouper.
4 (4- to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice
Kelley points out that this entreé would be excellent when paired with a cheesy hashbrown recipe prepared in a skillet.
1. Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
3. Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
4. Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
Chef McCann says searing is best for nearly any type of fish, but it is easiest to pull off with firm fillets that are at least 1 1/2 inches thick. Look for grouper, halibut, sea bass and striped bass to find fillets that are just right for working on your searing technique.
The chef says it is vitally important to make sure the pan is hot before adding the fish. Press very lightly with a spatula while cooking to ensure even searing.
To learn more about Galatoire's Bistro and to have a gander at their menu, be sure to drop by their website for the latest info on the Perkins Road eatery.
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