Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish (Bobby Flay)

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready In: 35 Minutes

Servings: 2

Ingredients:

2 cups fresh orange juice

1 tablespoon clover honey

juice of 1 fresh lime

splash of white wine vinegar

salt and freshly ground black pepper

1/4 cup quartered green pitted olives

2 piquillo peppers, drained, patted dry and diced

1 small shallot, thinly sliced

1/2 jalapeno, finely diced

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

2 tablespoons finely chopped fresh flat-leaf parsley

salt and freshly ground black pepper

2 grouper fillets, 6 ounces each

salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons dry white wine

fresh flat-leaf parsley leaves, for garnish

Directions:

1. For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
2. For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
3. For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.
4. Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.

By RecipeOfHealth.com