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Grilled Grouper with Parsnip Puree and Shiitake Mushroom Risotto

Roni Noone
Stay home and make Grilled Grouper with Parsnip Puree and Shiitake Mushroom Risotto for a reverse date night. Sometimes its more fun to stay in!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Any
Servings 4 servings
Calories 781 kcal

Ingredients
  

  • 24 oz raw Grouper Fillets
  • 500 g parsnips sliced thin
  • 1 stick of butter separated
  • 4 g of salt ~⅛ tsp
  • 2 tablespoon olive oil
  • ½ of a sweet onion chopped
  • 1 package of Shiitake mushrooms 3.5 oz
  • 1 cup uncooked Arborio rice 184g
  • 3 cups of chicken broth or stock separated
  • Chives for garnish optional

Instructions
 

  • Pat the grouper filets dry. Salt and pepper both sides, set aside.
    4 g of salt
  • In a small saucepan, add the parsnips, ¾ of the stick of butter, salt, and about ½ cup of water. Cover and bring to a boil then lower to simmer. Continue to simmer until soft. Once soft, remove from heat and set aside, covered to keep warm.
    500 g parsnips sliced thin, 1 stick of butter
  • While the parsnips are cooking, start the risotto by adding oil and the remaining butter in a large skillet over medium-high. Add the onion and mushrooms and saute until they soften--about 5 minutes. Add the rice to the skillet and stir, cooking for an additional 1-2 minutes. Then add 1 cup of the broth and stir until absorbed. Once absorbed, stir in another cup of broth and stir until it is absorbed. Repeat this process with the remaining cup of broth.
    2 tablespoon olive oil, ½ of a sweet onion chopped, 1 package of Shiitake mushrooms, 1 cup uncooked Arborio rice, 3 cups of chicken broth or stock
  • When the risotto is about halfway finished, heat a skillet or grill pan for the fish.
  • When the risotto is about finished, grill the grouper about 2-3 minutes a side until they are slightly firm to the touch and opaque through.
  • When the risotto is finished, puree the parsnips with an immersion blender or transfer to a processor.
  • Plate ¼ of the parsnip puree and top with a grouper fillet and ¼ of risotto on the side. Sprinkle some chives on top.
    24 oz raw Grouper Fillets, Chives for garnish
  • Enjoy!

Notes

  • I started with 2 lbs parnsips and used my mandalin to slice for even cooking. 
  • Pair with a simple Pinot Grigio!

Nutrition

Serving: 1/4 of the recipeCalories: 781kcalCarbohydrates: 63gProtein: 59gFat: 33gSaturated Fat: 16gFiber: 7gSugar: 8g
Keyword mushroom, Parsnip, Risotto
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