Alligator Soul

114 Barnard Street, Savannah, GA 31401

Pan Roasted Local Red Grouper With Scallion Honey Corn Bread, Field Peas, Tasso Ham, Vidalia Onion, Bell Pepper with a Green Tomato Vinaigrette & Fresh Pea Tendrils

Serves 4-6

Ingredients for Pan Roasted Local Red Grouper

1 ½ lb fresh Grouper filet, cut into 4 6 oz portions
¼ cup fresh shelled Field Peas, blanched
¼ cup Vidalia Onion, small diced
¼ cup Red Bell Pepper, small diced
¼ cup Cajun Tasso Ham, small diced
4 2” x 2” cubed portions of Scallion Honey Corn Bread
(recipe included)
1 ½ tbsp Green Tomato Vinaigrette (recipe included)
12 Pea Tendrils
Olive Oil
Lemon Juice
Salt & Pepper
¼ cup Chicken Stock or Broth
¼ cup White Wine
1 tbsp Butter

Ingredients for Scallion Honey Corn Bread

1 cup All-Purpose Flour
1 cup Corn Meal
3 tbsp Honey
1 tbsp Baking Powder
1 whole Egg
1 cup Buttermilk
¼ cup Butter, melted
½ cup Scallions, chopped
Salt & Pepper, to taste

Ingredients for Green Tomato Vinaigrette

2 Green Tomatoes, cut in 8ths
1 tbsp Honey
1 Shallot, or ¼ diced onion
Salt & Pepper, to taste
¼ cup Rice Wine Vinegar
¾ Grapeseed Oil
¼ Cilantro, chopped

Method for Scallion Honey Corn Bread

• In a large mixing bowl, combine all dry ingredients.
• In a separate bowl mix eggs and buttermilk. Add butter, honey, and scallions.
• In a greased baking dish, bake the cornbread in a 400º oven for 15 minutes until golden brown and a toothpick comes out clean.

Method for Green Tomato Vinaigrette

• In a blender, combine tomatoes, salt, pepper, honey, shallot, and vinegar.
• Pureé until liquid and strain through a cheese cloth or chinois into a mixing bowl.
• Slowly drizzle the oil and whisk until blended. Add cilantro.

Method for Pan Roasted Local Red Grouper

• Bring a medium sized cast iron pan or sauté pan over high heat with a tablespoon of olive oil to just about smoking point.
• Add seasoned grouper filets top side down to the pan and sear until golden brown approximently 2-3 minutes.
• Gently flip the filets over.
• Add wine and stock with 1 teaspoon butter to pan and finish in a 400º oven for approximently 3-4 minutes.
• When done, take pan from oven and deglaze with more wine, stock, a splash of lemon juice and remaining butter. Swirl pan until sauce is formed.
• In a medium sauté pan, over medium-high heat, add approximently 1 tablespoon of olive oil. Heat oil until it starts to shimmer, but not smoking.
• Add onions and peppers and sweat slightly, while still keeping them crisp and bright.
• Add ham and peas, heating until warmed. Season with salt and pepper.
• Warm corn bread in an oven for a couple of minutes and set in the middle of a plate.
• Spoon peas, vegetables, and ham around bread. • Place a fish filet on top of the corn bread.
• Lightly dress the pea tendrils with olive oil, lemon juice, and salt and pepper. Garnish the dish.
• Spoon room temperature green tomato vinaigrette around plate and serve.

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