Name: Manila Clam and White Bean Ragout with Parsley Sauce
Ingredients: 1 (7 ounce) grouper fillet, skinless; Kosher salt; Fresh ground black pepper; 1- ounce olive oil; 1-ounce olive oil; 1 teaspoon shallots, chopped; 1/2 teaspoon garlic, chopped; 1 teaspoon roasted red peppers, finely diced and Sauteed; 1/2 cup navy beans, fully cooked; 1/2 cup white wine; 1 teaspoon fresh lemon juice; 7 Manila clams; 1 teaspoon Italian parsley, chopped; Kosher salt; Freshly ground black pepper; 1 bunch Italian parsley leaves; 6 ounces olive oil; Kosher salt; Freshly ground black pepper

Directions

Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;

Ragout:

Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;

Parsley Sauce:

Yield: 1 serving

Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
Plate Presentation:
Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John Halligan, Executive Chef of Rihga Royal

Manila Clam and White Bean Ragout with Parsley Sauce

Ingredients

Grouper:

Ragout:

Parsley Sauce:

Directions

Ragout:

Parsley Sauce:

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