Recipe courtesy of John Halligan
Manila Clam and White Bean Ragout with Parsley Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 10
- Sodium
- 193
Ingredients
Grouper:
1 (7 ounce) grouper fillet, skinless
Kosher salt
Fresh ground black pepper
1- ounce olive oil
Ragout:
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
Parsley Sauce:
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:
- 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.