The Grilled Gulf Grouper I Plate with Pea & Pancetta Risotto
Grill-marked Gulf grouper, creamy pea and pancetta risotto, and a bright roasted red pepper sauce. The Search The Gulf plate that looks finished.
This is the grilled Gulf grouper I plate with pea and pancetta risotto. Sauce first. Risotto next. Fish last.
On Ono Island, I want a dinner that looks intentional without a restaurant kitchen. Pancetta renders in the risotto. Peas stay bright. Gulf grouper gets real grill marks. A smooth roasted red pepper sauce pools to one side. That is Search The Gulf cooking.
A thin slice of the caper butter I keep ready for fish under the greens is optional. For a simpler night, go back to Gulf Coast grouper with caper sauce.
Warm shallow bowls. Sauce pourable, not paste. Do not move the fish until the marks set.
The grilled Gulf grouper I plate with pea and pancetta risotto is half cooking and half placement.
The grilled Gulf grouper I plate with pea & pancetta risotto
About 45 minutes · Serves 2
Three parts. One shallow bowl.
What I use
Roasted red pepper sauce
2 large roasted red peppers (jarred, drained, or fresh roasted and peeled) · 1 small shallot, minced · 1 garlic clove · 2 tablespoons olive oil · 1 teaspoon sherry vinegar or lemon juice · pinch of smoked paprika · kosher salt
Pea & pancetta risotto
3/4 cup Arborio rice · 2 ounces pancetta, small dice · 1 small shallot, minced · 1/3 cup dry white wine · about 3 cups warm chicken or fish stock · 1/2 cup English peas (fresh or frozen) · 2 tablespoons butter · 1/4 cup grated Parmesan · kosher salt and black pepper
Gulf grouper
2 thick Gulf grouper fillets (about 6 oz each) · olive oil · kosher salt and black pepper · fresh thyme or parsley · lemon · microgreens or chives to finish
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