Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup leeks, thinly sliced
- 12 slice spanish chorizo, preferably "palacio"
- 2 clove garlic, thinly sliced
- 1 clove medium yuca, sweet potato or butternut squash, peeled, cut in small dice and steamed
- 1 clove medium potato, peeled, cut in small dice and steamed
- 1 clove medium carrot, peeled, cut in small dice and steamed
- 2 clove each corn cobs, steamed and shucked
- 1 ounce white wine
- 1 tablespoon cilantro leaves
- 10 ounce chicken stock
- 1 ounce each red tomato, seeded and julienne
- 1/2 tablespoon extra virgin olive oil
- 4 tablespoon 3-ounce grouper filet, sliced diagonally in half
- 1 tablespoon butter
- 1 tablespoon cilantro leaves, for garnish
Preparation
Baking Directions:
Heat 1 tablespoon olive oil in sauté pan over medium heat, add the leeks, chorizo and garlic and cook for 2 minutes.
Add the yuca, boniato, carrots and corn.
Season with salt and pepper.
Add the white wine and reduce by half.
Add the cilantro leaves and the chicken stock.
Cover, reduce heat, and cook for five minutes, add the tomatoes, adjust the seasoning, reduce heat to low.
Heat remaining olive oil in cast iron skillet, season grouper on both sides with salt and pepper.
Sauté grouper, cooking the skin side first until skin has a nice golden color.
Turn fish, and place in a 350F oven for 1-2 minutes.
Uncover the stew and add butter.
Remove fish from oven.
In a wide low bowl, mound the root vegetables, leek and chorizo in the center.
Place the fish skin side up on top of the stew and sauce with remaining stew mixture.
Garnish with cilantro leaves.
