One of my all-time favorite cookbooks I’ve had in my collection for a number of years now is Hartwood. I made the Roasted Beets with Avocado Crema some time ago. All of the recipes are based off of their ever changing menu as it is driven by the catches and local produce of the day. This Grouper with White Bean Salad and Cilantro Crema is easy to make and is so delicious! My boys now want this meal as often as possible!
Grouper with White Bean Salad and Cilantro Crema
Ingredients
White Bean Salad
- 1½ cups dried navy beans or other creamy white beans, soaked overnight in water to cover
- 1 onion, cut in half
- 1 carrot, peeled and cut in half
- 4 oregano stems
- 2 tablespoons kosher salt, or to taste
- 5 poblano peppers
- Olive oil
- 4 cups arugula
- ½ cup cilantro leaves
- ½ cup Lime and Honey Vinaigrette (“¼ cup fresh lime juice (3 limes), or to taste, ¾ cup olive oil. 2 tablespoons honey, or to taste, 1 teaspoon kosher salt, or to taste)
- 4 grouper fillets (6 to 8 ounces each), skin on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 red onion, thinly sliced
- 8 tablespoons (1 stick) unsalted butter, cubed
Cilantro Crema
- 1 cup sour cream
- ¼ cup olive oil
- 1½ teaspoons mashed Roasted Garlic (see recipe)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup cilantro leaves (some tender stems are fine)
- 1 jalapeño, very thinly sliced
- 2 limes, halved
Prepare
- Preheat the oven to 400°F.
- Prepare the beans and poblanos for the salad: Drain the beans and put in a large saucepan, along with the onion, carrot, and oregano. Add water to cover by 2 inches, then add the salt and boil gently over medium heat for 30 to 45 minutes, until the beans are soft. Drain the beans, discarding the onion, carrot, and oregano. Transfer to a bowl and let cool.
- While the beans are cooking, coat the poblanos with olive oil, put on a small baking sheet, and roast for 20 minutes. Flip the peppers and roast for 20 minutes longer, or until charred all over. Let the peppers cool, then remove the seeds and skin. Cut into ½-inch-wide strips and fold into the white beans. Set aside.
- Reduce the oven temperature to 350°F.
Grouper
- Coat the grouper fillets with olive oil and season with salt and pepper. Oil the grill grate and grill the fish skin side down for about 1 minute to get nice grill marks. Turn 45 degrees and cook for 1 minute longer. Flip and repeat.
- Put the red onion and butter in a large cast-iron skillet. Transfer the fish, skin side up, to the skillet and drizzle olive oil over the skin. Roast in the oven until just cooked through, about 10 minutes.
- Meanwhile, add the arugula and cilantro to the white beans and stir gently to combine, being careful not to mash the beans. Add the vinaigrette and stir to incorporate.
- Make the crema: Combine the sour cream, olive oil, roasted garlic, salt, and pepper in a blender and puree until smooth, about 30 seconds. Add the cilantro in two or three batches, pulsing for about 10 seconds after each addition. Transfer to a bowl, cover, and refrigerate until ready to serve.
- Spoon the salad onto individual plates and drizzle with the cilantro crema. Top with the grouper and red onions. There will be some brown butter left in the skillet—pour it over everything. Garnish with the jalapeño slices (about 2 per fillet) and limes.
