Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew. This recipe first appeared in our May 2014 issue with the story Life of the Party.
Ingredients
For the Pickled Fennel and Quinoa
- 1 1⁄2 cups red wine vinegar
- 1⁄2 cup sugar
- 3 tbsp. kosher salt, plus more
- 1 tsp. mustard seeds
- 1 tsp. whole black peppercorns
- 2 sprigs thyme
- 1 bay leaf
- 1 small bulb fennel, minced, fronds reserved
- 1⁄4 cup olive oil
- Freshly ground black pepper, to taste
- 1 tsp. crushed red chile flakes
- 1 small shallot, minced
- 4 cups baby kale, thinly sliced
- 2 cups vegetable stock
- 1 cup black quinoa
For the Grouper
- 2 tbsp. olive oil
- 6 (6-oz.) skinless grouper fillets
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. unsalted butter, cubed
- 2 sprigs thyme
- 1⁄2 cup dry white wine
- 1 cup fresh orange juice
- 1 lb. jumbo lump crabmeat
- 1⁄2 tbsp. sumac
- 1 cup microgreens, such as kale
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Instructions
Step 1
Make the pickled fennel and quinoa: Bring vinegar, sugar, 3 tbsp. salt, mustard seeds, peppercorns, thyme, bay leaf, fennel, and 2 cups water to a boil in a 4-qt. saucepan; cook 5 minutes, then remove from heat. Let cool, then strain, discarding liquid, thyme, and bay leaf; transfer to a bowl. Stir in half the oil, salt, and pepper; set pickled fennel aside. Wipe pan clean and add remaining oil; heat over medium-high. Cook chile flakes and shallot until soft, 1–2 minutes. Add kale and salt; cook until wilted, 1–2 minutes. Transfer to a bowl. Add stock to pan; boil. Add quinoa and reduce heat to medium-low; cook, covered, until tender, about 25 minutes. Uncover and stir in kale mixture; set aside.
Step 2
Make the grouper: Heat oil in a 12" nonstick skillet over medium-high heat. Season grouper with salt and pepper; cook until golden, 5–7 minutes. Flip fillets; add 4 tbsp. butter and the thyme. Cook, basting continuously, until fillets are cooked through, 2–3 minutes; transfer to a plate. Add wine to pan; cook until evaporated, 3–4 minutes. Add juice; reduce by half, 5–6 minutes. Discard thyme; stir in remaining butter, the crab, sumac, salt, and pepper. To serve, divide quinoa between 6 plates; top with grouper and spoon sauce over top. Garnish with pickled fennel, the fronds, and, if you like, microgreens.
- Make the pickled fennel and quinoa: Bring vinegar, sugar, 3 tbsp. salt, mustard seeds, peppercorns, thyme, bay leaf, fennel, and 2 cups water to a boil in a 4-qt. saucepan; cook 5 minutes, then remove from heat. Let cool, then strain, discarding liquid, thyme, and bay leaf; transfer to a bowl. Stir in half the oil, salt, and pepper; set pickled fennel aside. Wipe pan clean and add remaining oil; heat over medium-high. Cook chile flakes and shallot until soft, 1–2 minutes. Add kale and salt; cook until wilted, 1–2 minutes. Transfer to a bowl. Add stock to pan; boil. Add quinoa and reduce heat to medium-low; cook, covered, until tender, about 25 minutes. Uncover and stir in kale mixture; set aside.
- Make the grouper: Heat oil in a 12" nonstick skillet over medium-high heat. Season grouper with salt and pepper; cook until golden, 5–7 minutes. Flip fillets; add 4 tbsp. butter and the thyme. Cook, basting continuously, until fillets are cooked through, 2–3 minutes; transfer to a plate. Add wine to pan; cook until evaporated, 3–4 minutes. Add juice; reduce by half, 5–6 minutes. Discard thyme; stir in remaining butter, the crab, sumac, salt, and pepper. To serve, divide quinoa between 6 plates; top with grouper and spoon sauce over top. Garnish with pickled fennel, the fronds, and, if you like, microgreens.
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