Roasted Grouper Filet

Ingredients

A refined seafood plate with balanced briny, citrus, and herbal notes, built for a clean secondi presentation.

• 8 oz New Zealand grouper (cernia) filet
• 4 oz fresh Manila clams
• 2 garlic cloves
• 1 Yukon Gold potato
• 1 glass dry white wine
• Fresh rosemary
• Extra virgin olive oil
• Sea salt
• Freshly cracked black pepper

Method

1. Warm extra virgin olive oil in a saucepan with lightly golden garlic.
2. Add the clams and white wine, cover, and simmer gently for about 15 minutes. Turn off the heat and keep covered for another 10 minutes.
3. Remove the clams from their shells and strain the cooking liquid. Blend the broth with a drizzle of olive oil to create a creamy clam emulsion and keep warm.
4. Season the grouper filet with sea salt and black pepper. Sear skin-side down in hot olive oil until crisp, then finish roasting at 350°F (175°C) until just cooked through.
5. Slice the potato into rounds, brush with rosemary-infused oil, season with salt and pepper, and bake between parchment and tray at 300°F (150°C) for about 20 minutes.
6. To plate, spoon the warm clam emulsion onto the plate, arrange the rosemary potatoes, and place the roasted grouper filet on top. Garnish with crispy rosemary and edible flower petals if available.