Grouper and Veggies


By Jan Walsh   Photography by Beau Gustafson

Forgo the summer fish fry. This season try instead the healthier and tastier seared grouper with local spring vegetables perfected by executive chef and partner of Bistro V, Jeremy Downey. And experiment with a French chervil pistou to top it off. Downey describes it as the perfect topping to most spring dishes.

Seared Grouper


1 8-ounce grouper fillet

Salt and pepper

1 cup olive oil

4 fingerling potatoes, cut in half lengthwise

5 grape tomatoes

1 pod garlic

1 bunch asparagus, biased cut or cut on diagonal

¼ cup chicken stock

2 stalks Swiss chard, cut chiffonade style

1 teaspoon butter

1 handful of fresh oregano

1 handful of fresh parsley

1 handful parsley chervil

1 lemon, squeezed



Season grouper with salt and pepper. Heat cast iron skillet, drizzled with olive oil, until hot. Sear front side down. In a sauté pan, add olive oil and four fingerling potatoes, flesh side down. Add four to five grape tomatoes and one pod of garlic. Sear until they start to blister. Continue searing fish in cast iron for five minutes. Add asparagus to the sauté pan for one minute. Splash with stock and reduce. Add Swiss chard. Add butter and squeezed lemon. Flip fish onto the other side. Cook for 4 more minutes. Add dashes of fresh oregano and parsley to sauté. Plate sauté. Add fish atop. Finish with a pistou made of garlic and equal parts  parsley, chervil, and oregano blended together. Serves one.

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