DUNEDIN, Fla. — Chef Ismet Tzekas with Sea Sea Riders in Dunedin prepares Pan-Seared Gulf Grouper with Bacon-Braised Brussels Sprouts, Homegrown-Mulberry BBQ Gastrique & Anson Mills Grits.
We've posted recipe below so you can try it at home!
Mulberry BBQ Gastrique
- Ingredients:
- 1 cup white vinegar
- 1 cup sugar
- 1 cup BBQ
- 1/4 cup mulberry
- Instructions:
- Combine ingredients
- Reduce over medium/high heat to a syrup, without burning
Anson Mills Grits
- Ingredients:
- 1 cup grits
- 2 1/2 cups water
- 1 cup white cheddar cheese
- 1 Tbsp salt
- Instructions:
- Bring water to a boil, slowly add grits, stirring frequently
- Reduce to low, cook for about 20 minutes.
- Stir in butter and cheese
- Cook until tender
Pan-Seared Gulf Grouper
- Ingredients:
- 6 oz Grouper filet
- 1 Tbsp butter
- 2 Strips of bacon
- 4 Brussels sprouts
- Salt & pepper
- 6 oz Grouper filet
- Instructions:
- Season fish with salt and pepper.
- Heat cast-iron skillet
- Add butter, melt
- Add fish to pan and sear, cooking about 1/4 way through
- Flip fish.
- Add bacon and Brussels sprouts
- Put into oven at 400o until cooked through
- Toss Brussels and bacon in gastrique
Plating
- In a shallow bowl, put grits on center plate
- Top with grouper
- Put BBQ bacon Brussels around fish
- Enjoy!