Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis

Embark on a culinary journey that celebrates the vibrant flavors and textures of the American South with this exquisite dish: Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad, and Smoked Tomato Coulis. This recipe is a symphony of tastes, expertly balancing the delicate richness of perfectly cooked black grouper and succulent wild shrimp with the comforting earthiness of savory black-eyed pea cakes. The inclusion of crispy applewood smoked bacon and a bright frisee salad adds layers of smoky depth and refreshing crunch, while a velvety smoked tomato coulis provides a sweet and tangy counterpoint that ties all the elements together. Prepare to impress your guests and delight your palate with this sophisticated yet approachable dish, perfect for a special occasion or an elevated weeknight meal.

Recipe Overview

• Skill Level: This recipe is rated as Easy, indicating that it is suitable for cooks of varying experience levels and does not require advanced techniques.
• Total Time: The estimated total time required to prepare this dish from start to finish is 2 hours.
• Preparation Time: The active preparation time, which includes tasks like chopping, mixing, and seasoning, is estimated to be 50 minutes.
• Inactive Time: There is an estimated 15 minutes of inactive time, which could include periods for cooling, resting, or chilling components of the dish.
• Cook Time: The total cooking time required for all the different elements of the recipe is estimated to be 55 minutes.
• Yield: This recipe is designed to produce 6 servings, meaning it is intended to feed six people.

Ingredients

This recipe is broken down into five distinct components, each with its own set of ingredients:

1. Pan-Roasted Black Grouper:

• Black Grouper Fillets: You will need six individual fillets of black grouper. Each fillet should weigh approximately 6 ounces (approximately 170 grams).

• Kosher Salt: One and a half tablespoons of kosher salt are required for seasoning the fish.

• Freshly Ground Black Pepper: One teaspoon of freshly ground black pepper is needed to add a peppery note.

• Virgin Olive Oil: Two tablespoons of virgin olive oil will be used for pan-roasting the grouper.

• Unsalted Butter: Two tablespoons of unsalted butter are also included for richness and browning during the cooking process.

2. Wild American Shrimp:

• Head-On Shrimp: Six large wild American shrimp are needed. The “U-8” designation typically refers to the size, indicating that there are fewer than 8 shrimp per pound, meaning they are quite large. They should be head-on.

• Olive Oil: A quarter cup of olive oil is required. This amount is divided, suggesting it might be used for different purposes during the shrimp preparation.

• Seafood Seasoning: One and a half teaspoons of seafood seasoning are used to flavor the shrimp. Old Bay is specifically recommended as a suitable option.

• Unsalted Butter: One tablespoon of unsalted butter is included to enhance the flavor and texture of the shrimp.

3. Black-Eyed Pea Cakes:

• Cooked Black-Eyed Peas: Three cups of cooked black-eyed peas are the base for these cakes.

• Finely Sliced Green Onion: Half a cup of finely sliced green onion (scallions) is added for a fresh, oniony flavor.

• Small Diced Red Peppers: One-third cup of small diced red peppers provides color and a subtle sweetness.

• Ground Cumin: Half a teaspoon of ground cumin adds warmth and earthy notes.

• Creole Seasoning: One teaspoon of Creole seasoning is used for a savory and slightly spicy flavor. Crescent City Grill is recommended as a specific brand.

• Egg: One egg acts as a binder for the pea cakes.

• Shredded Romano Cheese: A quarter cup of shredded Romano cheese adds a salty and nutty flavor.

• Finely Ground Bread Crumbs: One cup of finely ground bread crumbs helps to bind the mixture and create a crispy exterior.

• Clarified Butter: Two to three tablespoons of clarified butter are needed for pan-frying the pea cakes, providing a high smoke point and rich flavor.

• Seasoned Flour: Half a cup of seasoned flour is used for coating the pea cakes before frying, contributing to the crispy texture.

4. Frisee Salad:

• Extra-Virgin Olive Oil: One-third cup of extra-virgin olive oil forms the base of the salad dressing.

• Finely Minced Shallot: A quarter cup of finely minced shallot adds a delicate onion flavor to the dressing.

• Balsamic Vinegar: One and a half tablespoons of balsamic vinegar provide acidity and a touch of sweetness.

• Creole Mustard: One teaspoon of Creole mustard adds a tangy and slightly spicy element to the dressing.

• Fresh Chopped Thyme Leaves: One teaspoon of fresh chopped thyme leaves contributes an herbal aroma and flavor.

• Freshly Ground Black Pepper: A quarter teaspoon of freshly ground black pepper is for seasoning the dressing.

• Salt: One teaspoon of salt is also used to season the dressing.

• Frisee: One and a half cups of frisee lettuce is the main green component of the salad.

• Cooked and Diced Applewood Smoked Bacon: Three tablespoons of cooked and diced applewood smoked bacon add a smoky, salty, and crispy element to the salad.

5. Smoked Tomato Coulis:

• Olive Oil: One tablespoon of olive oil is used for sautéing the aromatics.

• Minced Shallots: A quarter cup of minced shallots provides an aromatic base for the coulis.

• Minced Garlic: One teaspoon of minced garlic adds a pungent flavor.

• Kosher Salt: One teaspoon of kosher salt is used to season the coulis.

• Cayenne Pepper: One-eighth teaspoon of cayenne pepper adds a touch of heat.

• Smoked, Peeled, Seeded, and Roughly Chopped Ripe Tomatoes: Four ripe tomatoes are the star of this coulis. They need to be smoked beforehand, then peeled, seeded, and roughly chopped.

• Balsamic Vinegar: Two teaspoons of balsamic vinegar are added to balance the flavors and add a touch of sweetness and acidity.

Directions

This recipe is prepared in several stages, focusing on each component individually before the final assembly.

1. Pan-Roasted Black Grouper:

• Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (approximately 175 degrees Celsius).

• Season Fillets: Generously season the six black grouper fillets on both sides with the measured kosher salt and freshly ground black pepper.

• Heat Pan: In a large sauté pan, heat the virgin olive oil over a high flame. Be careful not to heat it to its smoking point.

• Add Butter: Once the olive oil is hot, add the unsalted butter to the pan.

• Sear Fillets: As soon as the butter begins to brown, quickly place the seasoned grouper fillets into the hot oil and butter.

• Brown First Side: Allow the fish to brown well on one side. This should take approximately 2 to 3 minutes.

• Turn Fillets: Carefully turn the fillets over to brown the other side.

• Transfer to Baking Sheet: Once both sides of the fish are browned, transfer the fillets from the sauté pan onto a sheet pan that has been lined with parchment paper.

• Finish Baking: Place the sheet pan with the browned fillets into the preheated oven. Continue baking the fish for an additional 3 to 4 minutes, or until it is cooked through and flakes easily.

2. Wild American Shrimp:

• Split Shrimp: Using a very sharp knife, carefully split each of the six head-on shrimp lengthwise. Take special care to ensure that the head remains attached to the body of the shrimp.

• Season Shrimp: Rub the meaty, exposed portion of the shrimp with half of the measured olive oil. Then, sprinkle the flesh generously with the seafood seasoning (such as Old Bay).

• Heat Nonstick Pan: Heat the remaining olive oil in a large nonstick sauté pan until it is just about smoking.

• Add Butter: Add the tablespoon of unsalted butter to the hot pan.

• Cook Meat Side Down: Carefully place the seasoned shrimp into the pan, meat side down, in the hot oil and butter.

• Brown and Turn: Allow the shrimp to brown on the meat side. Then, gently turn them over onto their shell side.

• Finish Cooking: Reduce the heat slightly and continue cooking the shrimp for an additional 3 to 5 minutes, or until they are completely cooked through and opaque.

3. Black-Eyed Pea Cakes:

• Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (approximately 220 degrees Celsius).

• Smash Peas: In a bowl, use your hands or a potato masher to smash the cooked black-eyed peas. Aim to leave a few whole peas for texture.

• Add Vegetables and Spices: Add the finely sliced green onion, small diced red peppers, ground cumin, and Creole seasoning to the smashed peas.

• Mix Thoroughly: Mix these ingredients thoroughly to combine them.

• Add Binder and Crumbs: Add the egg, shredded Romano cheese, and finely ground bread crumbs to the mixture.

• Mix Well: Mix well until all ingredients are evenly distributed and the mixture holds together.

• Form Balls: Divide the mixture into six equal portions, each forming a ball approximately 2 ½ inches in diameter.

• Flatten Cakes: Flatten each ball to a diameter of about 3 inches and a thickness of approximately ½ inch.

• Advance Preparation (Optional): These pea cakes can be prepared ahead of time. If doing so, cover them and store them in the refrigerator.

• Heat Skillet: Heat the clarified butter over medium-high heat in a large skillet.

• Dust with Flour: Lightly dust both sides of each black-eyed pea cake with the seasoned flour.

• Brown Cakes: Carefully place the floured pea cakes into the hot skillet to brown. Ensure there is enough space between the cakes to easily flip them.

• Flip and Brown Other Side: When the cakes are browned on one side, carefully flip them over to brown the other side.

• Transfer to Baking Sheet: Once the cakes are browned on both sides, transfer them from the skillet onto a baking sheet.

• Bake to Heat Through: Place the baking sheet with the pea cakes into the preheated oven. Bake for 7 minutes, or until the cakes are heated through.

4. Frisee Salad:

• Prepare Just Before Serving: The frisee salad should be prepared just before assembling the plates to ensure the frisee remains crisp.

• Warm Olive Oil and Shallot: Over a low heat, gently warm the extra-virgin olive oil and the finely minced shallot in a small pan. Avoid browning the shallot.

• Remove from Heat and Whisk Dressing: Remove the pan from the heat. Whisk together all the remaining salad ingredients (balsamic vinegar, Creole mustard, fresh chopped thyme leaves, freshly ground black pepper, and salt) into the warm olive oil and shallot mixture.

• Toss Salad: Gently toss the frisee lettuce with the prepared dressing mixture.

• Divide Salad: Divide the dressed frisee salad equally among the six plates.

• Garnish with Bacon: Sprinkle the cooked and diced applewood smoked bacon over the top of the salad on each plate.

5. Smoked Tomato Coulis:

• Heat Olive Oil: In a small stainless steel sauce pot, heat the olive oil over a low heat.

• Sauté Aromatics: Add the minced shallots, minced garlic, kosher salt, and cayenne pepper to the hot oil. Cook for about 4 to 5 minutes, stirring often to prevent the shallots and garlic from browning.

• Add Smoked Tomatoes: Add the smoked, peeled, seeded, and roughly chopped ripe tomatoes to the pot.

• Simmer: Cook over a low heat for about 10 to 12 minutes, allowing the flavors to meld.

• Cool Mixture: Remove the pot from the heat and allow the mixture to cool for approximately 10 to 15 minutes.

• Puree Coulis: Carefully transfer the cooled tomato mixture into a blender. Puree until the mixture is smooth.

• Stir in Vinegar: Stir the balsamic vinegar into the pureed coulis.

• Hold Warm: Keep the smoked tomato coulis warm until you are ready to assemble and serve the dish.

To Assemble the Entire Dish Before Serving:

Follow these steps to arrange the components on each plate:

1. Place Pea Cake: Carefully place one black-eyed pea cake in the center of each serving plate.

2. Arrange Salad: Arrange the frisee salad just behind the black-eyed pea cake on the plate.

3. Position Shrimp: Take two halves of the cooked wild American shrimp. Place them on the plate so that the head portions of the shrimp meet at the top of the frisee salad, creating a visually appealing arrangement.

4. Place Grouper: Place the pan-roasted black grouper fillet directly on top of the black-eyed pea cake.

5. Add Coulis: Create a small pool of the warm smoked tomato coulis near the front of the dish, in front of the pea cake and grouper.

The Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad, and Smoked Tomato Coulis is more than just a meal; it’s a complete culinary experience. From the perfectly seared fish and shrimp to the flavorful and comforting pea cakes, each component plays a crucial role in creating a harmonious and unforgettable dish. The bright, smoky notes of the salad and coulis provide the perfect finishing touches, elevating the entire presentation. While seemingly complex, this recipe is broken down into manageable steps, making it accessible for home cooks looking to create something truly special. Savor each bite and appreciate the thoughtful combination of ingredients that come together to create this remarkable and satisfying creation.