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Grouper with Garden Vegetables and Saffron Yellow Tomato Coulis
Makes 4 servings
*4 oz. baby carrots
*1 small bulb fennel
*4 oz. pearl onions
*2 oz. fava beans
*2 oz. baby artichoke heart, peeled and reserved in acidic water
*2 oz. snap peas
*2 tbls. olive oil
*2 oz. heirloom tomato, chopped
*2 oz. morel mushrooms or wild mushrooms
*Salt and pepper
*4 grouper filets, 6 to 7 oz. each
*Melted butter
*2 or 3 basil leaves, cut into julienne
*Saffron Yellow Tomato Coulis
1Peel the carrots and cut into batons. Peel the outside ribs of the fennel, then cut lengthwise into wedges.
2Blanch the onions and fava beans separately in boiling water for 2 minutes, then drain and peel.
3Clean artichoke and cut into quarters. Remove the tips of the snap peas.
4Heat 1-2 tbls. olive oil in a heavy-based frying pan and stir in all the vegetables. Cook gently for 5-7 minutes, stirring occasionally, until they just begin to soften. Season with salt and pepper, remove from the heat and keep warm.
5Brush the top of the grouper with a little melted butter; lightly season with salt and sprinkle with chiffonade of basil.
6Brush some olive oil over a baking tray large enough to hold the grouper slices in one layer and arrange the grouper on the pan. Roast until medium about 8 minutes. The grouper should be cooked on the outside, but still moist and slightly underdone on the inside.
7Divide the sauce among 4 warm dinner plates, spooning equal amounts tomato coulis in the center of each plate. Lay vegetables in the sauce and place 1 piece of grouper on top. Serve immediately.
Francois Kwaku-Dongo of Spago, Chicago, IL