Highlands Bar and Grill: Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad

Enlarge Image Image Gallery Slow roasting keeps the fish moist in this mouthwatering Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad. Photo By Christopher Hirsheimer

Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad
Serves 4

Black grouper from the Gulf of Mexico is a staple at Highlands Grill; the combination of skillet and slow-roast cooking keeps the fish moist in this recipe from Frank Stitt’s Southern Table.

1 tablespoon kosher salt
2 parsnips, peeled and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
2 turnips, peeled and cut into 1/2-inch cubes
1/4 rutabaga, peeled and cut into 1/2-inch cubes

Vinaigrette:

1 shallot, minced
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper to taste
7 tablespoons olive oil
2 tablespoons walnut oil

Grouper:

4 6- to 8-ounce black grouper fillets (or substitute wild striped bass)
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
2/3 cup walnuts, toasted
1 cup flat-leaf parsley, plus extra for garnish

1. Preheat the oven to 250 degrees.

2. Bring a medium saucepan of water to boil. Fill a large bowl with ice and water; set aside. Add 1 tablespoon salt to boiling water, then add parsnips, carrots, and turnips; blanch until just tender, 4 to 5 minutes. With a slotted spoon, transfer vegetables to ice bath. Add rutabagas to boiling water; blanch until tender, 12 to 15 minutes. Meanwhile, transfer cooked vegetables from ice bath to a paper towel; pat dry. Refresh ice bath.

3. Prepare vinaigrette: Combine shallot, vinegar, lemon juice, salt, and pepper in a medium bowl. Whisk in olive and walnut oil. Adjust the seasoning. Set aside.

4. When rutabaga is tender, drain and transfer to the towel; pat dry. Season fish with salt and pepper. Heat an ovenproof skillet, just large enough to hold all the fish, over medium-high heat. Add olive oil and heat until hot. Add grouper and cook until lightly colored on the first side, about 3 minutes. Turn fish over and place skillet in oven to finish cooking, until just barely opaque throughout. (It will continue cooking as you serve it.)

5. To serve, place fish on a warm platter. Toss diced vegetables, walnuts, and parsley with vinaigrette and scatter around the grouper. Finish with a sprinkle of parsley leaves.

571 cal., 38g fat, 134mg sodium, 27g carbohydrates, 33g protein, 8g fiber

To learn more about Highlands Bar and Grill and other eco-friendly restaurants, read the article "America's Top 5 Eco-Friendly Restaurants."