Pan Seared Black Grouper with Curry Cauliflower Veloute and Roasted Brussels Sprouts October 23, 2015


7 ounce filet of Grouper
2 Tablespoons Grapeseed oil
1 teaspoon of salt
1/2 teaspoon ground white pepper
Cauliflower Veloute
1 Head of Cauliflower chopped up
1 yellow onion (about 12 ounces)
4 Tablespoons of high quality Madras Curry Powder
1 Tablespoon of Kosher or Sea Salt
2 Bay Leaves
4 Cup Milk

1 lb Brussels Sprouts
2 Tablespoons Grapeseed Oil


In an appropriate size sauce pot place chopped onion,cauliflower, seasonings,spices and milk. Bring to a simmer for 20 minutes or until the cauliflower is very soft, almost mushy. Place all ingredients into a blender and puree until a smooth consistency. If needed add a little more milk
(Make sure you remove the vent cap from the blender and increase the speed slowly, the last thing you want is to burn yourself or have to clean curried cauliflower off of your ceiling!)

Next you will want to cut Brussels sprouts in half and begin to heat a saute pan or cast iron if you have it. Pre-heat your oven to 400 deg. Place brussels sprouts into pan cut side down with 2 Tablespoons of oil

Heat a non stick saute pan to medium/high heat. Place 1 -2 tablespoons Grapeseed oil in pan. Season Grouper filet on both sides with salt and white pepper. Gently place filet in pan once the pan is hot. (Always place things in a hot pan away from yourself to prevent burning yourself)

Once your oven is pre-heated you can then place the fish and brussels sprouts in the oven. The brussels sprouts should take 10-12 minutes or until you see them starting to brown around the edges. The Fish will take approximately 12-15 minutes depending on how thick the filets are. Cook fish to internal temperature of 130 F.