Roasted Grouper with Seafood Risotto and Champagne Citrus Beurre Blanc - (Free Recipe below)

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Grprstchamfis - Recipes
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You don't have to be at the coast to get a great fish dinner. But your guests will think they are when they're served savory Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc.

2 tablespoons canola oil
4 (6- to 7-ounce) skinless grouper fillets
Kosher salt
Freshly ground black pepper


1. Preheat oven to 450°.

2. Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm.

3. Heat oil in an oven-safe, nonstick skillet over high heat. Sprinkle grouper with salt and pepper. Place fish in pan, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.


Lobster, shrimp, and corn make up this decadent Seafood Risotto. Serve Seafood Risotto as a main dish or with  Roasted Grouper and Champagne-Citrus Beurre Blanc.


2 tablespoons extra virgin olive oil $
1/2 cup finely chopped onion $
1 teaspoon minced garlic
2 cups Arborio or Carnaroli rice
1/2 cup white wine $
3 cups warm chicken stock or broth, divided $
1 (6-ounce) fresh lobster tail, diced
4 ounces fresh rock shrimp or other small shrimp, peeled and deveined $
1/4 cup yellow corn kernels $
1/4 cup sliced leeks
2 tablespoons mixed chopped herbs (chervil, tarragon, chives)
3 tablespoons diced tomato $
2 tablespoons unsalted butter $
Kosher salt
Freshly ground white pepper


1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.

2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.

3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper


Champagne-Citrus Beurre Blanc

This creamy butter sauce is made with Champagne and fresh lemon, orange, and lime juice. Serve Champagne-Citrus Beurre Blanc over your favorite seafood dish or with two of Hank's Seafood Restaurant's favorite entrees, Roasted Grouper with Seafood Risotto or Sweet Corn, Leek, and Basil Crab Cakes.


1 cup finely sliced shallots
2 cups dry Champagne or white wine
3 tablespoons white wine vinegar $
1/2 teaspoon whole black peppercorns
1 bay leaf
1 tablespoon fresh lemon juice $
1 tablespoon orange juice $
1 tablespoon fresh lime juice $
1 1/2 cups (3 sticks) unsalted butter, cut into pieces $
Kosher salt
Freshly ground white pepper


1. Combine first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15 to 20 minutes or until liquid has almost evaporated.

2. Reduce heat to low; gradually add butter, 1 piece at a time, whisking after each addition, until melted. Strain mixture through a fine wire-mesh strainer, discarding solids. Season to taste with salt and pepper.