Steamed Grouper served with Veggie Couscous and Sweet Wheat Grass Sauce
- 8 ounces grouper
- 3 ounces spinach
- 2 ounces sun-dried tomatoes
- Salt and freshly ground black pepper
- 1 tablespoons olive oil, plus 3 tablespoons
- 1 red pepper, brunoise
- 1 green pepper, brunoise
- 1 orange pepper, brunoise
- 1 broccoli head, shaved
- 2 shallots, diced
- 1 cup vegetable stock
- 2 cups Moroccan couscous
- 1 cup fresh wheat grass
- 3 tablespoons honey
- 1/2 cup heavy cream
To prepare the steamed grouper, slice the grouper lengthwise into 1/3's and set aside. Saute the spinach in olive oil in a saute pan and, season with salt and freshly ground black pepper. Cook just until the spinach is wilted. Remove from the heat.
Set up a steamer on the stove.
Place 1 of the fish layers on a flat surface. Top the first piece with the spinach. Top with another piece of fish, and then the sun-dried tomatoes. Top with the last piece of fish. Season with salt and freshly ground black pepper and drizzle with olive oil. Wrap the fish tightly with plastic wrap and place in the steamer. Steam for 12 to 13 minutes and unwrap.
Prepare all the vegetables and combine them in a medium-sized bowl. Bring the stock to a boil. In a medium bowl, add the couscous and all the veggies. Add the boiling veggie stock and mix the couscous. Quickly cover the bowl with plastic wrap and set aside for 5 to 6 minutes.
To make the wheat grass sauce, in a food processor combine the fresh wheat grass, honey, and heavy cream. In a slow stream, add the 3 tablespoons of olive oil and emulsify. Remove the sauce and transfer to a fine mesh strainer and press all liquid through, then add salt and freshly ground black pepper, to taste.
Serve the fish with wheat grass sauce and veggie couscous.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Brian Duffy, All Rights Reserved
Recipe courtesy of Bobby Flay