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Pan-Roasted Grouper With Butterbean and Corn Succotash
For the succotash:
3/4 tablespoon extra-virgin olive oil
1 ounce bacon, diced
1/2 sweet onion (about 4 ounces), diced
1/2 green pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup cooked butterbeans
2 ears cooked kernels of corn
4 basil leaves
1 tablespoon parsley leaves
1 teaspoon thyme leaves
2 summer tomatoes, seeded and cut into small dice
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove the bacon and drain on paper towels.
Add the onion, peppers and garlic to the pan. Sprinkle with salt and pepper to taste. Saute them for 3 minutes, turning them a couple of times. Add the butterbeans and corn. Mix well to combine and cook for 2 to 3 more minutes to combine the flavors.
Chop the basil and parsley gently so as not to bruise the leaves. Add the bacon and the basil, parsley, thyme leaves, and diced tomato to the corn mixture and gently toss to combine. Season the mixture to taste with salt and pepper, and set aside until ready to serve.
For the grouper:
4 (6-ounce) fillets of local grouper about 1-inch thick
Freshly ground black pepper
Preheat an oven to 400 degrees. Heat a large cast-iron skillet or a good heavy gauge saute pan over medium-high heat.
Season the fish fillets well with salt and pepper, make sure that the filets are dry before seasoning. This can be done with a paper towel if necessary.
Add enough canola oil to the hot pan to thinly cover (1/8 of an inch) the bottom of the skillet. When the oil is hot (10 seconds ), add the fillets, being careful not to crowd the skillet. There should be some space in between each piece of fish. Cook the fillets untouched for 4 minutes, until the flesh begins to caramelize. Turn the fish over and place the skillet in the 400 degree oven. Roast the filets for 7 to 8 minutes, until the fish begins to flake and the juices run clear.
For serving, divide the succotash among four plates and place a grouper fillet on top or to the side.
Chef Scott Stefanelli has been the chef instructor for the Culinary Institute of Charleston’s fine dining restaurant, 181 Palmer, since it opened in the fall of 2008. In Charleston, he has worked as a chef for Louis’ Charleston Grill, Elliot’s on the Square, JBistro, and the Seashell Restaurant.
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