Chef Bell'S Skin On Grouper With Bacon Grape Jam

1. 1

   For the risotto - place pan on high heat. Melt butter and add onion; cook until translucent. Add risotto and gently roast.

2. 2

   Slowly add vegetable stock, a little at a time, while stirring. Cook until risotto is to your liking and add a handful of small shiitake mushrooms. Season to taste with Parmesan, salt and white pepper.

3. 3

   For the bacon vinaigrette - place shallots, vinegar and sugar in a food processor. Process on high for 4 minutes. Slowly add melted bacon fat until emulsified.

4. 4

   Boil water to blanche carrots. After three minutes in water, remove carrots and place in an ice bath. Cut in half, lengthwise, and saute on high heat for about 3-minutes.

5. 5

   Finally, salt the skin of grouper fillets to taste. Sear in a pan heated with oil. After 2-minutes, place in 500-degree oven, skin side down, for about 3-5 minutes.

6. 6

   Remove from oven, flip fish, and put back for 1-minute. Drain on paper towel.

7. 7

   To plate, place a spoonful of risotto on center of the plate. Use a spatula to carefully add the grouper on top of the risotto. Add a dollop of bacon vinaigrette on top. Serve with carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.