Seared Grouper with Prawns, White Grape Tarragon Sauce, and Rustic Cauliflower Mash

Instructions

1. 1

   1. Bring a large pot of water with a pinch of salt to a boil. Add the cauliflower and cook for 12-15 minutes until very tender. Drain well and let it steam off for 2 minutes to remove excess moisture.

2. 2

   2. Mash or blend the hot cauliflower with 1 tablespoon olive oil, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the lemon zest until you get a rustic mash. Keep warm.

3. 3

   3. Pat the grouper fillets and prawns dry with paper towels. Season both with the remaining salt and black pepper.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the prawns for 1-2 minutes per side until just cooked through. Transfer to a plate.

5. 5

   5. In the same skillet, add another tablespoon of olive oil. Place the grouper fillets in the pan and cook for 3-4 minutes on the first side and 2-3 minutes on the second side, until golden and opaque in the center. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F / 200°C for 3-4 minutes. Remove and set aside.

6. 6

   6. Reduce the heat to medium. Add the shallot and cook for 2 minutes. Add the garlic and cook 30 seconds more, stirring so it does not burn.

7. 7

   7. Add the white grapes and cook for 2 minutes so they begin to soften. Pour in the white wine and scrape the bottom of the skillet. Let it reduce for 2-3 minutes.

8. 8

   8. Pour in the fish stock, add the Dijon mustard, and cook for 4-5 minutes until the sauce lightly thickens. Add the remaining butter, tarragon, lemon juice, and the rest of the lemon zest. Stir until glossy.

9. 9

   9. Return the prawns and grouper fillets to the skillet for 1 minute to coat them with the sauce and warm them through gently without overcooking.

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    10. Spoon a bed of rustic cauliflower mash onto each plate. Top with the grouper and prawns, spoon over the white grape tarragon sauce, and finish with chopped chives.