Gulf Grouper with Stone Crab-Sweet Corn Bisque Reduction, Compressed Coconut–Lime Rice, Charred Mango and Green Papaya Relish, Palm Heart and Baby Vegetable Medley, Shellfish and Herb Oil
Recipe courtesy of Tim Recher, WCMC, CEC, AAC, HoF, Director of Culinary Operations, The Club at Mediterra (Naples, Fla.)
Ingredients
- Ingredients for the Gulf Grouper:
- Gulf grouper fillets - 4 ea., ~6-7 ozs.
- kosher salt - 2 tsps.
- sugar - 1 tsp.
- lime zest - 1 ea.
- neutral oil - 1 tbsp. (for finishing)
- Ingredients for Stone Crab with Sweet Corn Bisque Reduction:
- stone crab shells - 1 cup, roasted
- butter - 1 Tbsp.
- shallot - 1 ea., diced
- sweet corn - 1 cup
- white wine - 1/2 cup
- fish or shellfish stock - 1 cup
- cream - 1/4 cup
- salt - to taste
- white pepper - to taste
- fresh bay leaves - 2 ea.
- kaffir lime leaves - 2 ea.
- star anise - 1 ea.
- Ingredients for Compressed Coconut–Lime Rice:
- Carolina Gold rice - 1 cup
- coconut water - 1 1/2 cups
- coconut cream - 1/2 cup
- lime zest - 1 ea.
- kaffir lime leaves - 2 Tbsps., chiffonade
- salt - to taste
- Ingredients for Charred Mango & Green Papaya Relish:
- ripe mango - 1 ea., diced
- green papaya - 1/2 cup, diced
- lime juice - 1 tsp.
- cilantro - 1 Tbsp., chiffonade
- salt - pinch
- Ingredients for Palm Heart and Baby Vegetable Medley:
- baby carrots - 8 ea., peeled
- baby zucchini - 8 ea.
- palm hearts - 4 ea., small, sliced
- olive oil, salt and pepper - 1 tsp.
- Ingredients for Herb Oil:
- neutral oil - 1/2 cup
- fresh parsley - 1/4 cup
- chives - 2 tsps.
- tarragon - 1 tsp.
- salt - to taste
Instructions
Procedure for the Gulf Grouper:
- Mix salt, sugar, and lime zest. Lightly cure fillets for 10-12 minutes.
- Rinse gently, pat dry.
- Steam in RATIONAL iCombi oven at 122-126°F, humidity 100%, for 12-14 minutes (until fish is opaque and flakes gently).
Procedure for Stone Crab with Sweet Corn Bisque Reduction:
- Roast shells in iCombi at 400°F for 15 min to enhance flavor.
- Sweat shallot in butter, add corn and roasted shells. Deglaze with wine.
- Add stock, simmer 10 minutes.
- Blend, strain. Reduce slightly. Finish with cream.
Procedure for Compressed Coconut–Lime Rice:
- Cook rice in iCombi at 212°F, 100% humidity, until tender (~18-20 min).
- Fold in coconut cream, lime zest, and cilantro. Adjust seasoning.
- Press into molds. Refrigerate 20 minutes before retherming.
Procedure for Charred Mango and Green Papaya Relish:
- Place char-diced mango in iCombi at 450°F for 5-6 minutes.
- Combine with papaya, lime, and kaffir lime. Adjust seasoning.
- Keep slightly warm for plating.
Procedure for Palm Heart and Baby Vegetable Medley:
- Toss vegetables in oil. Season.
- Steam in iCombi at 212°F for 5-7 minutes until tender-crisp.
Procedure for Herb Oil:
- Blanch herbs. Cool.
- Blend with oil until bright green.
- Strain and season to taste.
