Pan-Seared Grouper with Charleston Ice Cream
This recipe features rich and creamy "Charleston Ice Cream" — a flavor you won't soon forget! Be sure to buy local and sustainable seafood, such as grouper, from a source like Lucky Fish (at Atherton Market, Mount Holly Farmers Market, and Charlotte Regional Farmers Market) or Charlotte Fish Company, where seafood is caught days and even hours before delivery to Charlotte, NC.
Be in the know and buy local!
| Servings | Prep Time |
| 1 1-2 people | 15 minutes |
| Cook Time |
| 25 minutes |
|
|
|
|
This recipe features rich and creamy "Charleston Ice Cream" — a flavor you won't soon forget! Be sure to buy local and sustainable seafood, such as grouper, from a source like Lucky Fish (at Atherton Market, Mount Holly Farmers Market, and Charlotte Regional Farmers Market) or Charlotte Fish Company, where seafood is caught days and even hours before delivery to Charlotte, NC.
Be in the know and buy local!
|
Ingredients
- 5 oz Grouper Filet (Farmers Markets, Charlotte Fish Company, or Heirloom)
- 1/4 cup Carolina Gold Rice (Atherton Market, Anson Mills direct, or Heirloom)
- 1 stalk Lemongrass (Charlotte Regional Farmers Market or Linwell Farms)
- 1 cup Butter or Ghee
- 6 tbsp Heavy Cream
- 3 Rainbow Carrots (Charlotte Regional Farmers Market)
- 2 tbsp olive oil
- 1 Lemon
- To taste Salt and Pepper
- 2 Bay Leaves
- 2 sprigs Fresh Thyme
Servings: 1-2 people
Instructions
- Bring a large pot of water to a rolling boil seasoned with salt. Rinse rice and then cook it in the pasta method by dumping it into boiling water, stirring, and removing when al dente. Approx. 15min.
- Remove rice from water and place it on a baking sheet with thyme, bay leaves, and 2-3 cubes of butter. Warm in 225°F oven until hot and seasoned. This method of cooking rice is referred to as Charleston Ice Cream.
- Shave the carrots with a peeler and season with salt, pepper, oil, and a squeeze of lemon in a small mixing bowl.
- Sear fish in medium-high heat with butter and oil mixture, turning after approximately 2-3 minutes. Finish cooking on opposite side for 2-4 minutes depending on the thickness of the fish. Fish should feel firm to the touch when done.
- Combine heavy cream with chopped lemongrass and a squeeze of fresh lemon in a pot. Reduce heavy cream until it is almost dry. Remove the pot from heat and slowly stir in remaining cold butter with a whisk. Do not allow the mixture to boil as this will "break" the sauce. Season with salt and pepper too taste when complete.
- Place rice on the bottom of a plate and top it with the fish and the carrot salad. Drizzle sauce over the entire dish and plate. Enjoy and as always buy local and it has got to be NC!
Recipe Notes
Thanks to our friends at Heirloom!
Any ingredient that is in season can be purchased from one of Heirloom's NC farmers through Heirloom. Simply call or email your request the week prior and we will add it to our order. Pick up arrangements may vary according to the ingredients. We provide this service to support our local farms and provide you with great products. Call or email anytime with requests. 704.595.7710 or clark@heirloomrestaurantnc.com
Share this Recipe
