Chef Bell'S Skin On Grouper With Bacon Grape Jam

Name: Chef Bell'S Skin On Grouper With Bacon Grape Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces grouper fillets skin on; 2 cups bacon fat; shiitake mushrooms; 4 ounces risotto try Delta Blues grits rice!; 4 cups vegetable stock; carrots; 4 shallots; 1 cup vinegar; 1 cup sugar; 2 ounces white onion diced; 2 ounces butter; Parmesan cheese; oil; salt; white pepper

Servings: persons

6 ounces grouper fillets skin on
2 cups bacon fat
shiitake mushrooms
4 ounces risotto try Delta Blues grits rice!
4 cups vegetable stock
carrots
4 shallots
1 cup vinegar
1 cup sugar
2 ounces white onion diced
2 ounces butter
Parmesan cheese
oil
salt
white pepper

1
For the risotto - place pan on high heat. Melt butter and add onion; cook until translucent. Add risotto and gently roast.
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
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
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
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
Remove from oven, flip fish, and put back for 1-minute. Drain on paper towel.
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.

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces grouper fillets skin on, 2 cups bacon fat, shiitake mushrooms, 4 ounces risotto try Delta Blues grits rice!, and more.

Yes, Chef Bell'S Skin On Grouper With Bacon Grape Jam falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!