Lana Restaurant & Bar
-Chef John Ondo

Pan Roasted Grouper with Southern Vegetable Ragout and Shrimp and Saffron Broth
4 6oz fillets of Grouper
1 cup corn off the cob
1 cup tomatoes peeled seeded chopped
1 cup cooked butter beans
2 cups shrimp & saffron broth (recipe follows)
½ cup white wine
2 tbs vegetable oil
Salt pepper to taste
Preheat oven to 450 in a large sauté pan heat 1 tbs vegetable oil. Season fish with salt and pepper and sear in oil for about a minute or until the fish moves freely when you shake the pan, flip the fish and place in 450 oven between 4 and 8 minutes depending on thickness. In a medium size sauté pan begin to heat 1 tbs vegetable oil and add tomatoes and corn and butterbeans let this cook for about 3 minutes stirring occasionally deglaze with white wine and season with salt and pepper. Spoon this into 4 large bowls and place a piece of fish on top add ½ cup Shrimp and Saffron broth and enjoy. Serves Four
Shrimp and Saffron Broth
1 Gallon Freezer bag full of shrimp shells (whenever you peel shrimp save the shells in a gallon freezer bag kept in the freezer and when it is full make the broth)
1 carrot chopped
1 onion chopped
2 ribs celery chopped
4 peppercorns
1 bay leaf
3 cups water
1 cup white wine
1 pinch saffron threads (found at most specialty supermarkets)
1 tbs butter
In a medium sauce pot melt butter add saffron when the saffron blooms or gives off its color add all ingredients and bring to a boil let it simmer for an hour and strain off liquid. Reduce stock until you have 2 cups, season with salt and pepper and enjoy
Makes 2 cups