Ingredients
- 12 Each 8" Pressed Mazina™ Tortillas (08043), cut into 1/2" ribbons
- 3/4 cup Basil, chiffonade
- 12 portion 4 oz. Grouper fillets, washed
- olive oil
- 3 cup Picatta Sauce see related recipe
- As Needed basil, chiffonade, flash fried
- As Needed lemon zest
Directions
- To assemble one portion, press 1 tbsp. of basil to the grouper fillet so that it sticks. Over medium high heat, in a sauté pan with olive oil, add the grouper, basil side down, and sear for 30 seconds. Flip the fish and finish cooking on the other side.
- Pre-heat deep-fryer to 350°F.
- In the deep-fryer, flash fry the tortilla ribbons from 1 tortilla for about 5 seconds, or until they begin to take on texture. Drain the tortillas and toss with picatta sauce.
- To serve, place the grouper over the tortilla ribbons and garnish with flash fried basil and lemon zest.
Ingredients- 1 1/2 Oz. Butter
- 1 1/2 Oz. Flour
- 3/4 cup Shallots, minced
- 12 cloves Garlic, minced
- 3 Oz. Lemon Juice, fresh
- 3/4 cup White Wine
- 2 cup Chicken Stock
- 3 Tbsp. Capers
- 1/4 cup Parsley
Directions
- To make beurre manié, combine equal parts butter and flour in a bowl and mix with a fork until a crumbly texture forms. Form the crumbs into several marble-sized pieces and refrigerate.
- Over medium high heat, melt just enough non-floured butter to coat a large sauté pan, then sauté shallots and garlic until soft and fragrant, about 2-3 minutes.
- Add lemon juice and white wine and allow to reduce by half. Add chicken stock and bring to a simmer.
- Remove from heat and add the butter and flour balls, swirling the pan until the sauce has thickened. Add capers and parsley. Reserve warm for service.
