BALEEN kitchen

260 Portofino Way, Redondo Beach, CA 90277

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Roasted Black Grouper with Artichoke-Bacon Mashed Potatoes, Sauteed Spinach and Lemon Caper Sauce

Yields: 4 servings


4 7 oz. black grouper fillets
2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts
(fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 C dry white wine
4 garlic cloves, sliced
2 T capers
3 sliced shallots
salt and pepper


  • Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry.
  • Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon.
  • Slightly cool and slowly incorporate butter.


  • In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft.
  • In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated.
  • Chop the artichokes and add the bacon season with salt to taste.


  • :Season fish with salt and pepper.
  • :Heat up a pan and add 1 tablespoon of oil (your preference).
  • :Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).


  • Spoon the sauce in the center of a warm plate.
  • Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top.
  • Garnish with fresh flat leaf parsley.

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