From the kitchen of Chef Scott Boberek at Fletcher’s, we are sharing the delectable Seared Grouper Recipe from our Pure Table event earlier this month. Bring one of the tastiest dishes at one of our favorite Park City spots to your table. Stop in to Fletcher’s and enjoy the menu in person, and bring it to life in your own kitchen!

Yum.

Cook. Eat. Drink. Lounge.

Ingredients

Grouper and Potato Anne
2 TBL spoon cooking oil
X2, 2.5 ounce fresh grouper (black or red)
2 large russet potato
.5 cup butter (melted)
Kosher salt
black pepper (fresh ground)

Take the potato and cut the ends off to provide a flat surface, stand the potato on end. Using a paring knife slice down the potato to create a round cylinder (like a tall can with a 1 inch diameter). Melt the butter. Take the potato and using mandolin, slice the potato about 2MM thick (they should look like coins).
On a buttered sheet tray layer (shingling) the potatoes in a circle (looking like a donut), every layer should be salted, peppered and drizzled with butter. Build to a high of ½ inch. Cook in a 400* oven, till golden brown. Pull and hold for serving. Prior to serving you can cut the round potato in half (will look like a half moon)

Rub grouper with half the oil and season with salt and pepper. Next, add the remaining oil to a sauté pan and heat. Add the grouper (should sizzle) and sear on one side till golden brown. Turnover and place in a 400* oven for 3-4 minutes.

Ancho Chili Sauce
.5 cup ketchup
2 TBL spoon ancho chili powder
.5 juice fresh lime
Pinch kosher salt
Pinch black pepper (fresh ground)
1 TBL spoon garlic (chopped)

Mix all ingredients and puree. Adjust seasoning, Set aside.

Sauce Pebre
4 TBl spoon fresh Italian parsley chopped
1.5 TBL spoon fresh cilantro chopped
.5 Tea spoon garlic chopped
.5 Tea spoon shallot chopped
.5 fresh lime juice
3 TBL spoon olive oil
Pinch Kosher salt
Pinch black pepper (fresh ground)
roasted red pepper (chopped)
pinch dry chili flake (not for heat, for flavor)

Mix all ingredients in a mixing bowl. Adjust seasoning,

Plate
Using a spoon, smear the ancho sauce across the plate, place the group mid smear. Top with potato followed by sauce pebre. Note you can make the sauce days in advance and hold in the cooler. This dish can be served as entrees by using larger portions…..ENJOY
-Chef Scott