Chef Chris Sherrill’s Grouper Jubilee

Chef Chris Sherrill’s Grouper Jubilee

Serves 6. Recipe is by chef Chris Sherrill of EAT! Catering in Orange Beach, Ala.

For the soybean mousse:

1 cup fresh-shelled soybeans

1 roasted red bell pepper

3 tbls. Chipotle Tabasco

Salt, to taste

1/2 cup sour cream

1/4 cup extra-virgin olive oil

1. Rinse soybeans well. In a stock pot over medium-high heat, add soybeans and cover with water by 1 inch. Salt water slightly and bring to a rolling boil, then simmer for 10 minutes. Drain and cool.

2. Seed and dice pepper. In a food processor, combine beans and roasted pepper. Blend well, then add Tabasco and a pinch of salt. Add sour cream and olive oil, then pulse a few times to incorporate. Place in refrigerator to set.

For the grouper:

1 lb. fresh grouper fillets, boneless and skinless

1 tsp. Cavendar’s Greek Seasoning

1 tbl. extra-virgin olive oil

Cut the fillets into 6 portions, then season with Greek seasoning lightly on both sides. In a large skillet, sear the fillets in olive oil over high heat, keeping them rare to medium. Set aside on a greased broiling plate.

For the shrimp:

1/2 tsp. salt

1/2 tsp. fine-grind black pepper

1 tsp. granulated garlic

1/2 lb. fresh shrimp, peeled, deveined and split in half lengthwise

1 tbl. extra-virgin olive oil

2 tbls. clarified butter

1. Prepare a grill for high heat.

2. In a mixing bol, combine salt, pepper and garlic. Toss shrimp in olive oil and season with seasoning blend.

3. Chargrill shrimp on high heat very quickly. Right before removing from grill, drizzle with clarified butter to create a flame. Remove from heat and set aside.

For the pecan-smoked mullet aï oli:

3 egg yolks

Juice of 1 lemon

1 tbl. Chipotle Tabasco

1 tbl. apple cider vinegar

1 tsp. Dijon mustard

1 clove garlic, peeled

1/2 cup cold-processed pecan oil

1/4 cup coarsely chopped smoked mullet fillet

Salt, to taste

Chives, carrot and red bell pepper, for garnish

1. In the bowl of a food processor, combine egg yolks, lemon juice, Tabasco and vinegar. Blend until yolks turn very light in color. Add mustard and garlic; blend well.

2. With the food processor running, slowly drizzle in pecan oil, taking care not to add too much at a time. Add smoked mullet and blend again. Season with salt and pepper to taste.

3. To plate, preheat a broiler to high heat. Arrange a fan of grilled shrimp on top of the grouper fillets on the broiler plate. Drizzle the aï oli over the fish and shrimp and place into the broiler just until it begins to brown. As the fillets cook, place a dollop of soybean mousse in the center of each plate. Remove the fish fillets and shrimp and arrange an equal portion directly over mousse on each plate. Garnish.