Butter Poached Grouper Portion on Beetroot Confetti

Serves 6, Prep Time: 2hours 30min

Ingredients

• Grouper 3lbs
• Lime juice – 4tbsp

 Seasoning mix

• Pimento peppers finely chopped 3tbsp
• Garlic powder 3tbsp
• Chadon beni finely chopped 3tbsp
• Onion powder 3tbsp
• Thyme finely chopped 2tbsp
• Chive finely chopped 3tbsp
• Salt and black pepper to taste

Poaching

• Unsalted butter 16oz

Beet root Gastrique

• Beet root cooked and cut into small dice 6oz
• White sugar 3oz
• Salt 1tbsp
• Bay leaf 1leaf
• Lime juice fresh 1oz
• White vinegar 1oz
• Cinnamon 1tsp
• Clove ½ tsp
• Corn starch 2oz

Method

Beetroot Gastrique

In a small sauce pot add all ingredients except corn starch. Fill with water just above the beet root level. Allow beetroot to cook thoroughly. Take out bay leaf and blend mixture till smooth. Strain mixture then place liquid back in sauce pot. Add water if necessary, bring to a boil. Adding 1oz of water to corn starch in a separate bowl. Slowly add corn starch mixture until the sauce is smooth and coats the back of the spoon.

Poaching fish

Using a large stainless-steel bowl, add fish, lime juice and water. Mix and allow it to soak for 5 minutes, then rinse under running water. After washing and rinsing fish, add all ingredients for seasoning mix. Mix thoroughly and allow to marinate for 1hour. Using a large sauce pot, add butter for poaching. When butter has completely melted. Add fish to hot butter. Turn fish in hot butter every 5minutes or until fish is cooked.