Deconstructed 6

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.

Citrus Vinaigrette


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. 1. Combine all ingredients except oil in a blender on medium speed.
  2. 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

Everglades Seasoning


  1. 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. 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. 3. Add remaining ingredients. Season to taste with Everglades Seasoning. Cook for 2 minutes.
  4. 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. 1. Blanch two large leaves of rainbow chard in boiling water for 30 seconds. Shock in ice water.
  2. 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. 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.