Grouper Cheeks

Veranda on Highland’s Jeffrey Hansell shares a poached fish dish.  

By Jan Walsh     

 Photography by Beau Gustafson


The spacious, gourmet kitchen at Veranda on Highland is a chef’s dream. And in this pristine space executive chef Jeffrey Hansell whips up some dreamy dishes. One of them is poached grouper cheeks—with cherry tomato ragout, basil croutons and lemon oil.

Grouper Cheeks

8 grouper cheeks (about two ounces each)
1 Cup white wine
1 Cup vegetable stock
1 Cup fish fumet
2 Tablespoon unsalted butter
2 Tablespoon fresh basil
1 Pint heirloom cherry tomatoes
1 Clove garlic, sliced
1 Teaspoon dry chile flakes
1 Teaspoon lemon oil, can substitute with a quality olive oil
1 Tablespoon blended oil
12 large sourdough croutons
4 Tablespoon roasted tomato soffrito

(recipe –


In large sauté pan with tall sides, heat one tablespoon blended oil. Add sliced garlic, cherry tomatoes, and chili flakes. Cook until garlic just starts to brown. Turn down heat and add white wine. Let simmer for one minute. Add vegetable stock and fumet. Let liquid come back to simmer. Season your cheeks with salt and pepper and place in simmering liquid. Simmer on low heat for five minutes, or until the cheeks are cooked through. Turn up heat, and stir in your roasted tomato soffrito, butter, and basil. Season with salt and pepper. Add croutons, and drizzle with lemon oil. Portion into shallow bowls. Serves four.

One Response to “Grouper Cheeks”

  1. Karen B says:

    Fabulously recipe! Made it three times in 2 weeks for family and friends

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