Seared Black Grouper with Pancetta Roasted Brussels Sprouts and Lemon Aïoli
One of the kings among Gulf fish is definitely black grouper; I’m always compelled to order it when I see it on a menu. The fish boasts a subtle sweet flavor and fine texture, its creamy white flesh just firm enough to hold together when you cut into it. Black grouper is caught locally off the coast of Florida and sadly is often overlooked around the rest of the country. If you can’t locate some good grouper, striped bass or red snapper is a terrific substitute. The tangy lemon aïoli is a great all-purpose condiment to serve with poached shellfish or steamed vegetables. Here it also provides some relief from the richness of the dish, particularly the unctuous pancettacoated Brussels sprouts.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
To prepare the lemon aïoli: In a small bowl, combine the mayonnaise, lemon juice, zest, garlic, and 1/4 teaspoon each salt and pepper. Mix well. Transfer the aïoli to a tightly covered bowl or jar and refrigerate until ready to use. You can make this up to 3 days ahead.
Step 2
Preheat the oven to 450°F.
Step 3
Put the Brussels sprouts in a large mixing bowl. Add the olive oil, pancetta, and thyme; season with 1/4 teaspoon salt and a pinch of pepper. Mix until the oil coats the sprouts.
Step 4
Put a large ovenproof skillet over medium-high heat. Dump the Brussels sprout mixture into the hot skillet. Cook, stirring often, until the pancetta renders its fat and the sprouts start to brown, about 4 minutes.
Step 5
Transfer the skillet to the oven and roast the sprouts, periodically shaking the pan or stirring with a large spoon to keep the pancetta from sticking and burning, until tender, roughly 15 minutes. Remove from the oven and cover to keep warm while you cook the fish.
Step 6
Season the grouper on both sides with a fair amount of salt and pepper. Put a large skillet over medium-high heat and coat with the canola oil. When the oil is shimmering, carefully lay the fillets in the hot pan. Sear for 3 to 4 minutes without moving them around to help form a good sear and crust. Carefully flip the fish over and transfer the pan to the oven. Roast until cooked through, 3 to 4 minutes, until a fillet feels firm when you press it.
Step 7
To serve, put the grouper in the center of 4 plates, drizzle with olive oil, scatter some lemon zest on top, and dust with paprika. Put a nice big pile of the Brussels sprouts on the side. Spoon the lemon aïoli into 4 small ramekins or bowls. Garnish with thyme sprigs.
