Grouper with Muscadine Beurre Blanc

Pan-Seared Gulf Grouper with Muscadine Beurre Blanc and Radish Salad from Chef Chris Rainosek of The Noble South
Photo by Todd Douglas

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4 servings

    Muscadine Beurre Blanc
  • 1 cup muscadine grape juice
  • ½ cup dry white wine
  • 1 shallot diced
  • 1 sprig fresh thyme
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 2 tablespoons cold unsalted butter in one whole piece
  • 1 tablespoon chopped fresh mint
  • Radish Salad
  • 4 6-ounce portions grouper
  • Salt and pepper
  • 2 tablespoons olive oil

Muscadine Beurre Blanc

  1. Place grape juice, wine, shallot, and thyme in pot set over medium-high heat. Reduce by half. Add heavy cream and reduce by ¾ until thick and creamy.
  2. Add salt and pepper and whisk in cold butter. Set aside, off direct heat in warm spot, until ready to serve. Add mint immediately before serving.

Radish Salad

  1. Heat oil to 350 degrees. Add radish wedges and fry until soft, approximately 2 minutes.
  2. Remove fried radishes, let cool for 30 seconds, and toss with remaining ingredients.

To Finish and Assemble

  1. Season grouper with salt and pepper and sear in hot pan with olive oil until just cooked through.
  2. Place 4 tablespoons beurre blanc in center of plate. Top sauce with grilled grouper, and then top grouper with radish salad. Serve immediately.

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