Rainbow Chard Wrapped Florida Grouper with Stone Crab Sweet Potato Hash and Citrus Vinaigrette
This recipe by local chef Billy Murray of Lobster Lady Seafood Market & Bistro serves four.
1 teaspoon chopped red onion
1 teaspoon diced garlic
1 teaspoon chopped cilantro
1 teaspoon chopped oregano
1 teaspoon chopped parsley
1 ounce lemon juice
1 ounce orange juice
1 ounce pineapple juice
1 ounce rice wine vinegar
Salt and pepper, to taste
1 ounce honey
1 ½ cups extra-virgin olive oil
- 1. Combine all ingredients except oil in a blender on medium speed.
- 2. Slowly add extra-virgin olive oil. Set aside.
Stone Crab Sweet Potato Hash
½ cup extra-virgin olive oil
1 white sweet potato
1 sweet potato
¼ each red, yellow, green pepper
½ tablespoon chopped garlic
¼ red onion
½ tablespoon red onion
¼ pound stone crab claw meat, deshelled
- 1. Peel potatoes and dice into ½-inch cubes. Dice peppers and onions. Add oil to a hot medium-size sauté pan. Let heat.
- 2. Once the oil is hot, add both sweet potatoes. Stir constantly, allowing potatoes to get golden brown on all sides. Cook until firm to bite.
- 3. Add remaining ingredients. Season to taste with Everglades Seasoning. Cook for 2 minutes.
- 4. Transfer pan to 350-degree preheated oven. Cook for 15 minutes.
Rainbow Chard Wrapped Grouper
2 large leaves rainbow chard
4 6-ounce portions Florida gulf red grouper
Salt and pepper
- 1. Blanch two large leaves of rainbow chard in boiling water for 30 seconds. Shock in ice water.
- 2. Cut leaves to wrap around fish, leaving ¼ inch on each side. Generously season fish with salt and pepper. Wrap grouper with blanched rainbow chard leaves. Place in steamer pan for approximately 12 minutes until opaque and flaky.
- 3. Place spoonful of stone crab sweet potato hash on the center of the plate. Rest rainbow chard grouper on top of hash. Drizzle with citrus vinaigrette and serve.