Crispy Grouper with Warm Tamarillo Basil Sauce, Lemon Cannellini Bean Purée, and Sautéed Squash

Instructions

1. 1

   Season the grouper fillets on both sides with 5 g (about 1 tsp) salt and 1 g (about 1/2 tsp) black pepper. Let them rest for 10 minutes while you prepare the other components.

2. 2

   To peel the tamarillos, score a shallow X on the bottom of each one, cover with boiling water for 1 minute, transfer to cold water, and remove the skin. Chop the flesh.

3. 3

   In a small saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and 1 minced garlic clove; cook for 2 minutes until softened. Stir in the tamarillos, white wine vinegar, honey, 60 ml (1/4 cup) broth, half of the basil, 1 g (about 1/4 tsp) salt, and a pinch of pepper. Cook for 6 to 8 minutes, stirring, until a warm, lightly thickened sauce forms. Keep warm.

4. 4

   Place the cannellini beans in a blender or food processor with 120 ml (1/2 cup) hot broth, 15 ml (1 tbsp) olive oil, the lemon zest, 15 ml (1 tbsp) lemon juice, 1 garlic clove, 1 g (about 1/4 tsp) salt, and a pinch of pepper. Blend until smooth. Transfer to a saucepan and warm over low heat for 2 to 3 minutes, stirring.

5. 5

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and then the grouper fillets. Cook for 3 to 4 minutes on the first side until well browned. Carefully flip, add the butter, and cook 2 to 4 minutes more, basting lightly with the melted butter, until just cooked through in the center. If you prefer to finish it in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 3 minutes.

6. 6

   In another skillet, heat the remaining olive oil over medium heat. Add the squash and remaining garlic. Sauté for 4 to 5 minutes until the squash is tender but still holds its shape. Season with the remaining salt and pepper and add the remaining lemon juice. Toss and remove from the heat.

7. 7

   To serve, spread a layer of cannellini bean purée on each plate. Set a grouper fillet on top, spoon the warm tamarillo sauce around it, and finish with the remaining basil. Serve with the sautéed squash on the side.