Seared Grouper with Sweet Onion Succotash
Grouper
4ea. 8oz. Grouper Filets
2T. Vegetable Oil
Salt and Pepper
METHOD: Heat oil in large sauté pan until just smoking. Season flesh side with salt and pepper and gently lay in pan. Sear until golden about, 3 minutes. Flip fish and turn flame off after one minute. Allow fish to remain in pan and finish cooking.
Sweet Onion Succotash
3ea. Ears of fresh corn, kernels removed
1ea. Red Bell Pepper Diced Small
1ea. Yellow Pepper Diced Small
1ea. Green Pepper Diced Small
2ea. Large Sweet Onions Sliced Thin
2 1⁄2 c. Chicken Stock
3T. Unsalted Butter
2T. Olive Oil
3T. Brandy
Kosher Salt and Pepper to tasteMETHOD: In a large sauté pan over medium heat add oil and onions. Sweat the onions until they become very dark and caramelized stirring frequently about 45 minutes. Add brandy to deglaze and reduce slightly. Add peppers and corn cook for 5 minutes. Add stock and reduce until thickened to sauce consistency. Whisk in butter just before serving. Season with salt and pepper to taste. Spoon sauce onto heated plates and top with grouper