Corn Grouper with Sea Island Red Pea Succotash, Carolina Gold Rice Middlins and Fresh Herb Puree

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Ingredients

• 1-8oz Fresh Grouper

Sea Island Red Peas

• 2cups Sea Island Red Peas
• 4 cups water
• 1tbsp Salt
• 1 Smoked Ham hock

Soak peas for one hour. Discard water, add enough water to cover peas. Add smoked ham hock and cook until tender but still firm. Drain and set aside

Sea Island Red Pea Succotash

• 2 cups of cooked Red peas
• 2oz of bacon or pork belly
• 1 medium sweet onion
• 1 small green bell pepper
• 2 Tbsp garlic, minced
• 2-3 sprigs of fresh Thyme
• 2 bay leaves
• 8oz IPA
• 2 cups vegetable stock or water
• ½ cup fresh corn
• Salt and Pepper

Sauté bacon or pork belly until crispy.
Add onions, peppers, garlic and sauté until you start to smell the garlic. Add beer and reduce by half. Add cooked peas, corn(if you are using frozen or canned corn, add it at the end), water, thyme and bay leaves. Bring to a boil and reduce to simmer. Simmer for 15 minutes, stirring often.
Taste and adjust salt. It is important to add salt at the very end as the components are salty and if you salt too soon it can end up salty.

Herb Puree

• 1cup tightly packed herbs (basil, cilantro, green onions, parsley. You can use what you like but bright herbs like basil work best with the earthy peas and seafood)
• ¼ tsp grated garlic
• 2 tbsp olive oil

Bring a large pot of water to boil, have a bowl of ice water ready. Add herbs for 30 seconds, transfer to ice water until cold. Drain and save ¼ cup water.
Add herbs, garlic and salt to blender and puree until smooth. Drizzle in olive oil like you were making a dressing

Rice Middlins

• 1 cup Carolina Gold Rice middlins
•   Soak for 30 minutes. Rinse until water is clear.
• Add 2 cups water, bay leaf and 1 tsp salt

Bring to boil, then reduce heat and simmer covered tightly for 10-12 minutes. Remove and let stand for 5 minutes. Add butter, 2tbsp heavy cream and ¼ cup parmesan cheese. It will be consistency of risotto.

Assemble Dish

Season grouper with salt, pepper and dust with cornmeal.

Saute in olive oil or avocado oil (it has a higher smoke point so you can get a good sear) until gold brown, reduce heat to medium and cook for 2-3 minutes. Flip the grouper and cook for 4-5 minutes until flesh flakes easily. Set aside to drain.

Spoon a good portion of the middlin’s(we also call it redneck risotto!) and some succotash on a plate. Top with the grouper and put a tbsp or the herb puree to the side. 

Cornbread is a good side!!

STONE-GROUND GRITS

Ingredients

• 1/2 cup yellow stone-ground grits
• 1 ½ cups half-n-half
• 1 ½ cups chicken stock
• 2-4 tablespoons unsalted butter plus more for individual bowls if desired
• 1 teaspoon salt
• black pepper

STONE GROUND GRITS INSTRUCTIONS

In a large pot add half-n-half, water, butter, salt, and pepper

Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)

Gradually add grits into the pot, whisking constantly.

Let boil for two minutes, whisking constantly.

Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.

If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.

ROASTED RED PEPPER CREAM SAUCE

• 1 16oz. jar roasted red peppers 
• 2 Tbsp butter 
• 4 cloves garlic 
• 1 red onion
• 1/2 cup heavy cream 
• ½ cup Sauvignon Blanc
• 3 ounces prosciutto 
• 1 ½ pounds shrimp – peeled and deveined 

Heat a pan with butter at medium high heat.

Once hot  add 1 diced red onion. Cook until the onions are translucent  but not yet brown, add garlic.

Add wine to the pan.

After 1  minute add the drained roasted red peppers. 

Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.

Let the sauce simmer for 2 minutes. 

Add the heavy cream to the skillet, stir until the sauce returns to a simmer. 

GROUPER PREPARATION

• 6 ounce portions of Grouper
• 4 ounces Fresh Parsley diced

EGG WASH

Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.

1 cup House Autry Seafood Breading.  

Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly. 

Heat  2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.

PRESENTATION

Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.